Pumpkin Soup with Cauliflower
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams Hokkaido pumpkin
- 400 grams Cauliflower
- 1 onion
- 1 Tbsp butter
- 400 milliliters Vegetable broth
- 3 sprigs Basil
- 50 milliliters olive oil
- 40 grams Pumpkin seed
- 100 grams Whipped cream
- salt
- Nutmeg (freshly grated)
How healthy are the main ingredients?
Hokkaido pumpkinCauliflowerCauliflowerWhipped creamPumpkin seedBasilPreparation steps
1.
Peel, core and chop pumpkin. Rinse cauliflower and separate florets. Peel onion and chop. Melt butter in a saucepan and sauté onions until soft. Add pumpkin flesh, cauliflower and vegetable broth. Cover and cook for about 20 minutes.
2.
Meanwhile, rinse basil and shake dry. Purée basil with olive oil. Chop pumpkin seeds coarsely and toast in a dry pan. Pour soup into a blender, add cream and blend. Return to pan and heat through. Season with salt and nutmeg to taste.
3.
Serve soup in bowls or on soup plates. Drizzle basil oil over the top and sprinkle with pumpkin seeds.
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