Pumpkin and cauliflower soup

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