Creamed pumpkin and carrot with ginger and maple syrup is a velvety caress of flavor.
Ideal for a detox and lightening diet and for getting rid of toxins and excess calories.
Recipes for feeling good
Creamed pumpkin and carrot soup with ginger and maple syrup
40 minutes
First
Low difficulty
4 servings
Ingredients
- 6 carrots
- 1/2 valance pumpkin
- 1 shallot, finely chopped
- a piece of fresh ginger (about 1 cm)
- ½ teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- 1 tablespoon curry powder
- 1/2 glass of coconut milk
- water
- oil
- salt
- 2 tablespoons of MapleFarm Pure Maple Syrup Grade A – Dark
- pumpkin seeds for decoration
- pomegranate kernels for decoration
Instructions
- Peel the carrots and cut them into rounds.
- Strip the pumpkin of its skin and seeds and cut it into small pieces.
- Peel the shallot and chop it finely.
- Remove the peel from the ginger and grate it.
- Heat a little oil in a saucepan and sauté the shallots.
- Then add grated ginger and curry. Let it toast for a couple of minutes until the curry starts to release all its fragrance
- At this point add the carrots, pumpkin, and maple syrup.
- Brown for a few minutes and then cover with boiling water. Season with salt, add cinnamon and nutmeg, and cook for about 20 minutes, until vegetables are soft.
- Before blending the cream of carrots, remove a couple of ladles of liquid to possibly add later to adjust the density to taste.
- Serve piping hot decorated with pomegranate seeds, pumpkin seeds and coconut milk drops.
