Sweet pumpkin soup
Ingredients
- 750 grams pumpkin (cut in carré)
- 250 grams carrot (cut in carré)
- 20 grams fresh ginger (finely chopped)
- 1 white onion (cut in carré)
- 600-700 grams hot water
- 4 carob rusks (broken in pieces)
- 4 boiled chestnuts
- 3 tablespoons of pine honey
- pumpkin seed (preferably)
- molasses from Firiki Piliou (optional)
- salt (preferably)
- pepper (preferably)
- cinnamon powder (a bit)
- olive oil (preferably)
Instructions
- In a wide pot add a bit of olive oil, let it heat and add the vegetables, sauté them for 5 minutes, at high heat.
- Next, cover lid and continue cooking at high heat, for another 10 minutes.
- Remove the pot lid, add 1 tablespoon of honey and stir, add hot water, let it boil and lower at medium heat. Cover lid and cook for another 25 minutes.
- When the vegetables have been cooked well, remove them using a perforated spoon and add them in a blender. Keep the juice aside.
- Mix the vegetables very well and add as much juice is needed from the pot, in order to have the proper composition.
- Add salt, pepper, a bit of cinnamon and 2 tablespoons of honey and mix well.
- Serve in a deep plate with carob rusks broken in pieces, chestnuts cut in small pieces, pumpkin seed, a few drops of molasses and of course olive oil.
- Lastly, a thing that will make a huge difference is, adding a bit of extra cinnamon on top.
sweet, pumpkin soup, fasting, festive, soups