RECIPES   FOOD

BELLY-WARMING PUMPKIN-CARROT SOUP

4 servings

 30 min.

INGREIDENTS

• 6 cl GILI elixir (ginger or curcuma)

• ½ pumpkin (500g)

• 4 carrots

• 1 onion
  

• 2 tbsp olive oil

• 1 tbsp curry powder

• ¼ cup water

• 1 tsp vegetable broth paste (Morga)

• 1/2 cup cream

• Salt & pepper (qty to your liking)

• ¼ cup pumpkin seeds
  

HOW TO 

1. Chop the pumpkin, carrots, and onion into rough cubes.

2. Heat oil in a large pot over medium heat. Add the chopped onion, carrots, and pumpkin. Gently fry for five minutes, stirring occasionally.

3. Add water, curry powder, and vegetable broth. Fry for another 2 minutes, then let it simmer for 15 minutes.

4. Turn off the heat. Stir in cream, GILI elixir, salt, and pepper.

5. Blend all ingredients in a blender.

6. Serve the soup warm, garnished with (roasted) pumpkin seeds and parsley. Enjoy this delightful, belly-warming pumpkin-carrot soup! 🥣🎃🥕

TIP BY CHEF ENZO:

Don't boil the soup once the dairy is in, the fat might separate then. You can heat up the soup after mixingit if needed. 

What you will need: