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🍽️ Creamy Pumpkin and Cauliflower Soup

231 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh
• 300 g starchy sweet potatoes
• 300 g cauliflower florets
• 1 shallot
• 1 clove garlic
• 1 tbsp freshly grated ginger
• 1 vegetable broth
• 2 tbsp ghee
• 2 tsp ground coriander
• 1 tsp turmeric (curcuma powder)
• salt
• pepper (from the mill)
• 150 g sour cream
• cayenne pepper
• lemon juice
• 1 tbsp finely chopped herbs

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Peel the potatoes and cut them into small pieces as well.
3. 3. Peel the shallots and garlic and chop them finely.
4. 4. Heat clarified butter in a pot.
5. 5. Sauté the shallots and garlic in it until translucent.
6. 6. Add the ginger, pumpkin, and potato cubes.
7. 7. Let the vegetables cook briefly.
8. 8. Sprinkle everything with coriander and turmeric.
9. 9. Stir the spices well.
10. 10. Pour in hot vegetable broth.
11. 11. Bring the mixture to a boil.
12. 12. Let the soup cook until soft for about 20 minutes.
13. 13. Add the cauliflower florets after 10 minutes.
14. 14. Use a slotted spoon to remove about half of the vegetables from the soup.
15. 15. Set the vegetables aside and cover them.
16. 16. Puree the remaining soup until smooth.
17. 17. Stir in the crème fraîche.
18. 18. Season with lemon juice, cayenne pepper, salt, and pepper.
19. 19. Mix in the herbs.
20. 20. Serve the soup on plates.
21. 21. Garnish with the reserved vegetables.

Nutrition per serving

• kcal: 231
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 32 g