| 材料 | Ingredients |
| 南瓜200g | Pumpkin 200g |
| 甘筍500g量 | Carrot 500g |
| 鮮橙汁350ml | Fresh orange juice 350ml |
| 薑20g | Ginger 20g |
| 洋蔥50g | Onion 50g |
| 蒜頭10g | Garlic 10g |
| 番椒粉2g | Cayenne pepper 2g |
| 橄欖油50ml | Olive oil 50ml |
| 食鹽及胡椒粉適 | Kosher salt & pepper to taste |
製法 Method
1. 洋蔥切細後，與薑和蒜頭以橄欖油略炒
Heat the olive oil, and pan fry the chopped onion, ginger and garlic.
2. 加入切細的南瓜和甘筍及番椒粉，以食鹽及胡椒粉調味
Add the diced pumpkin and carrot, cayenne pepper and season with salt and pepper to taste.
3. 加入清水，份量須能蓋過全部材料，以大火煮沸
Add enough water to cover the ingredients and boil it.
4. 轉細火，以手提攪拌器打至幼滑
Reduce the heat, mix the ingredients with a hand blender until smooth.
5. 再以慢火煮30分鐘，最後加入鮮橙汁
Continue to cook for 30 minutes on low heat and then add the orange juice.
6. 試味後，可隨意以有機乳酪或忌廉作點綴
Adjust seasoning and decorate with organic yogurt or cream.
Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy
