Cauliflower and Pumpkin Soup

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.

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.