Pumpkin cream with flowers
- ¼ sweet pumpkin cut into pieces
- 1 peeled and cut potato
- 1 teaspoon caraway
- 2 cloves of garlic
- 5 cm of grated ginger
- 1 l vegetable broth
- pepper or chillie
- ½ orange fresh juice
- possibly sherry or rice wine
- 3 spoonfuls crème fraîche or 2 spoonfuls almonds cream
- possibly sea salt
Heat a pot with 1 spoonful of olive oil, add the pumpkin and potatoes, crushed garlic, ginger and stir well; add a little tamari, stir and then pour the broth: cook until the vegetables are soft.
Add pepper, caraway, fenugreek, pepper, orange juice, crème fraîche and sherry or rice wine.
Blend everything and then decorate with mallow flowers.