Pumpkin and cauliflower soup
March 6, 2015
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Enjoy a delicious soup with pumpkin and cauliflower with our easy recipe.
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General informations
Ingredients
1. Cut the pumpkin into slices and peel. Remove seeds. Cut the flesh into cubes.
2. Separate the cauliflower into florets while keeping the stems. Soak for 5 minutes in a bowl of water and vinegar, then rinse.
3. Peel and slice the onion. Fry in a pot with olive oil. Add the pumpkin and cauliflower, sprinkle with nutmeg, salt and pepper, then fry for 5 minutes. Pour 75 cl of water and simmer for 25 minutes on low heat.
4. Blend the soup until very smooth, then add the liquid cream. Reheat over low flame for 5 minutes, then divide it into 6 plates and sprinkle with toasted pumpkin seeds. Serve immediately.
Photo credit: Sucré Salé
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