Pumpkin soup with tangerines and spices.
- 500 g of pumpkin pulp
- 2 carrots
- 1 small onion
- 1 small potato
- 1 clove of garlic
- the juice of 2 or 3 tangerines (150 ml approximately)
- 150 ml aprx of vegetable broth *
- 150 ml of whole milk or light cream or evaporated milk
- the zest of 2 tangerines
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon ginger
- assorted peppers
- 2 tablespoons olive oil
We remove the skin and seeds from the pumpkin and chop it.
We peel and chop the carrots, the onions and the potato.
We grate the mandarins and extract their juice.
Put a saucepan on the fire with two tablespoons of oil and when it is hot, brown the garlic clove, without skin. We remove it.
In that oil we sauté all the vegetables: Onion, carrots, squash and potatoes. Salpimentamos.
Once thoroughly sautéed, add the zest of the tangerines and their juice. We add cumin and ginger. And then cover with the vegetable broth. We let them simmer, until all the vegetables are done. Between 15 and 20 minutes.
We beat all the vegetables, to which we will have added the whole milk (or the cream or the evaporated milk, according to preferences) about 8 minutes, until let us have a very fine cream.
At the moment of serving , sprinkle with a mixture of peppers and sprinkle with a few drops of raw virgin olive oil.
* The amount of broth that we add will depend on whether we want a cream or soup.
well if we serve it in individual cups, as an appetizer or appetizer. To do this, we add a little more broth, milk or cream, to make it lighter.