Pumpkin Soup with Cauliflower and Seeds
A pumpkin soup with cauliflower and seeds is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Hokkaido pumpkin
- 400 g Cauliflower
- 1 onion
- 1 EL 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
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1.
Peel, deseed and cut the pumpkin into small pieces. Wash the cauliflower and break it into florets. Peel and dice the onion. Heat the butter in a pot and sauté the onion cubes until translucent. Add the pumpkin flesh and cauliflower, pour in the broth, cover and simmer for about 20 minutes.
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2.
Meanwhile wash the basil and shake off excess water. Blend with olive oil to make basil oil. Roughly chop the pumpkin seeds and toast them in a dry pan. Puree the soup in a blender, add the cream and bring back to a boil. Season with salt and nutmeg.
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3.
Serve the soup in bowls or soup plates, drizzle the basil oil over it and sprinkle with the toasted pumpkin seeds.
