Cauliflower and Pumpkin Soup

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Cauliflower  and Pumpkin Soup
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Pumpkin
300 grams mealy Sweet potato
300 grams Cauliflower
1 shallot
1 garlic clove
1 Tbsp freshly grated ginger
1 Vegetable broth
2 Tbsps clarified butter
2 tsps ground cilantro
1 tsp Turmeric
salt
freshly ground peppers
150 grams Sour cream
cayenne pepper
lemon juice
1 Tbsp finely chopped Fresh herbs
How healthy are the main ingredients?
PumpkinSweet potatoCauliflowerCauliflowerSour creamginger

Preparation steps

1.

Cut into pumpkin small cubes. Peel the potatoes and dice finely. Peel shallots and garlic and chop finely. Heat the butter in a saucepan and sauté the shallots and garlic until translucent. Add the ginger, pumpkin and potato cubes and cook briefly. Stir in the cilantro and turmeric. Add the vegetable stock and bring to a boil. Cook 10 minutes, then add the cauliflower and simmer 10 minutes longer or until the vegetables are tender.

2.

Using a skimmer remove about half of the vegetables from the broth and set aside. In a blender, puree the soup until smooth. Stir in the creme fraîche, lemon juice, cayenne pepper, salt and pepper and stir in the herbs.

3.

Arrange in bowls and top with the reserved vegetables.