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
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.
