2 people | 30min | Veg. – GF.
What you need
- 1/3 slice of a round pumpkin
- 2 carrots
- extra-virgin olive oil
- fresh basil
- parmesan shavings
- sea salt and black pepper to taste
- 1 liter water
- 1 carrot
- 2 laurel leafs
- fennel seeds
- sea salt
Prepare water with salt, 1 carrot, 2 laurel leafs and some fennel seeds.
Chop the pumpkin and carrots into rough cubes.
Add oil to a large pot and put on medium heat.
Add the chopped veg and fry gently for five minutes.
Add salt and turmeric.
Start adding the water and let it all simmer for 10 -15minutes.
Use a hand blender to give the soup a quick pulse. Add more water to have it more or less liquid.
To serve the soup add parmesan flakes, basil and olive oil to each bowl.