Total time 25 min
- Shavings of iberian ham
- Spaghetti squash
- Black pepper
- Medium onion
- Orange zest
- Coconut milk
Peel and deseed the pumpkin. Cut the flesh into medium slices.
Peel and finely chop the onions.
Peel and slice the carrots.
Poach the onion in a pan while steaming the pumpkin and carrots for 10 minutes.
Mix the cooked pumpkin and carrots with the poached onion.
Add coconut milk and black pepper. Blend.
Serve at once covered with grated orange peel, drizzle some olive oil over it and, last of all, some slices of Iberian ham.