Buckwheat soup with pumpkin and orange ginger scent

  • Zuppa di grano saraceno con zucca e arancia al profumo di zenzero

INGREDIENTI

250 g of  Buckwheat seeds Molino Rossetto
200 g of pumpkin
1 potato
1 onion
1 spoon of grated ginger
150 ml of orange juice
200 ml of water
enough salt and oil

PRODOTTI USATI

  • PUMPKIN SEEDS - 1,41 OZ (40 G) -
  • BUCKWHEAT GRAINS GLUTEN FREE - 8.82 OZ (250 G) -

PREPARAZIONE

Cook buckwheat seeds in boiling salted water for about 12 minutes. Peel the pumpkin and cut the pulp in small cubes. Chop the onion and cut potato in cubes. In a big pan spill 3 spoons of oil and put the pumpkin, the potato, the onion and let it brown for about 2 minutes. Add the orange juice and the water. Cover with a lid. Leti t cook for about 30 minutes and mix. Then blend vegetables until you obtain a cream (if it is necessary add some water). Mix the cream, the drained buckwheat and the ginger. Serve with grated cheese.
You can decorate using  pumpkin seeds Molino Rossetto or some grated almonds.