INGREDIENTS

1/2 pumpkin

2 tablespoons tapioca flour

1 shallot

1 vegetable stock cube in 200ml water

Fresh ginger

Garlic

Parsley

Extra virgin olive oil

METHOD

Peel the pumpkin and cut it into cubes; sauté it with the chopped shallot and a couple of tablespoons of oil. 

Then add the hot broth and cook for 15-20 minutes. 

Meanwhile, prepare a mix to season; fresh minced ginger, a little minced garlic, fresh parsley and a teaspoon of oil. 

Add to the pan, to thicken, a couple of tablespoons of tapioca flour, cooking for another couple of minutes. 

Serve, seasoning with the fresh ginger mix.