Pumpkin-carrot-orange-ginger and coco soup

Real concentrate of vitamins, this energizing soup should help to make it through the winter in great shape…

For four people

1kg (2 lb) of pumpkin
600g (20 oz) of carrots
50g (2 oz) of ginger
2 stock cubes
400ml (2 cups) of coconut milk
2 oranges
2 tbsp of gomasio
coriander

Cut the pumpkin, the carrots and the ginger into pieces in a large pan. If the carrots and the pumpkin are organic, don’t peel them. Add the stock cubes and 1 ½ liter (6 cups) of water. Bring to a boil and then cook for 1/2hour. Remove from heat.

Add the coconut milk, the oranges’ juice and mix.

Then add a handful of coriander leaves and the gomasio, mix again.

Add pumpkin seeds while serving.

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