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🍽️ Creamy Pumpkin and Cauliflower Soup with Roasted Seeds

314 kcal · 30 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin
• 400 g cauliflower
• 1 onion
• 1 tbsp butter
• 400 ml vegetable broth
• 3 sprigs basil
• 50 ml olive oil
• 40 g pumpkin seeds
• 100 g whipping cream
• salt
• nutmeg (freshly grated)

Instructions

1. 1. Peel the pumpkin and remove the inside including the seeds.
2. 2. Cut the pumpkin flesh into small cubes.
3. 3. Wash the cauliflower thoroughly.
4. 4. Break the cauliflower into small florets.
5. 5. Peel the onion.
6. 6. Dice the onion into fine cubes.
7. 7. Heat the butter in a large pot.
8. 8. Fry the onion cubes in it until they are soft and translucent.
9. 9. Add the pumpkin flesh and cauliflower florets to the pot.
10. 10. Pour in the vegetable broth.
11. 11. Let the soup simmer with the lid closed for about 20 minutes.
12. 12. Wash the basil under running water.
13. 13. Shake the basil dry.
14. 14. Puree the basil together with the olive oil into a fine oil.
15. 15. Chop the pumpkin seeds coarsely.
16. 16. Roast the seeds in a hot, dry pan.
17. 17. Puree the cooked soup with a blender until creamy.
18. 18. Stir the cream into the soup.
19. 19. Let the soup come back to a boil briefly.
20. 20. Season the soup with salt and ground nutmeg.
21. 21. Distribute the hot soup into bowls or deep plates.
22. 22. Drizzle the basil oil over the soup.
23. 23. Sprinkle the roasted pumpkin seeds over it.

Nutrition per serving

• kcal: 314
• Protein: 8 g · Fett/Fat: 27 g · Carbs: 9 g