Cauliflower and Pumpkin Soup

Ingredients

• 500 g pumpkin flesh
• 300 g starchy sweet potatoes
• 300 g cauliflower florets
• 1 Shallot
• 1 Garlic clove
• 1 tbsp freshly grated ginger
• 1 vegetable broth
• 2 tbsp clarified butter
• 2 tsp ground coriander
• 1 tsp turmeric (golden root powder)
• Salt
• black pepper (freshly ground)
• 150 g Sour cream
• Cayenne pepper
• Lemon juice
• 1 tbsp finely chopped herbs

Instructions

1. 1.

   Cut the pumpkin into small cubes. Peel and cube the sweet potatoes. Peel and finely dice the shallot and garlic. Sauté the shallot and garlic in clarified butter until translucent, then add ginger, pumpkin, and potato cubes and cook briefly. Sprinkle with coriander and turmeric, stir well. Add hot vegetable broth and bring to a boil. Simmer for about 20 minutes until tender; after 10 minutes add cauliflower florets.

2. 2.

   Using a ladle, remove roughly half of the soup’s vegetables and set aside covered. Puree the remaining soup until smooth, fold in sour cream, season with lemon juice, cayenne pepper, salt, and black pepper, then stir in the herbs.

3. 3.

   Serve on plates and top with the reserved vegetable mixture.