Recipes for feeling good

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.

Creamed pumpkin and carrot soup with ginger and maple syrup

MapleFarm Crema di zucca e carote con zenzero e sciroppo d’acero

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.