Ingredients:
- 250g Carrots, peeled and diced
- 250g Celery, diced
- 1 small Spanish onions, diced
- 2000g Pumpkin, peeled, seeded and diced
- 1000ml Vegetable Stock
- 1000ml Orange juice
- 30g Fresh Ginger, peeled and sliced thin
- 10g Kosher Salt
- 10g Black Pepper
- 4g Freshly ground Nutmeg
Cooking Method:
- In a large stock pot, bring the Vegetable stock to a boil with the pumpkin, celery, carrots and onion
- Cook the vegetables until tender
- Add in the orange juice and ginger, simmer until ginger is tender
- Add in the fresh nutmeg, salt and pepper
- Allow the pot to simmer for ten minutes
- Remove from the heat and puree smooth in a blender