Simple Soup With Pumpkin and Cauliflower
I’m going through a period when I love everything with cauliflower. My obsession began with some wonderful vegotacos with cauliflower, refried beans, rice and feta cheese . Then I got started with this delicious orange sourdough bread with cauliflower and pumpkin . Now I always have a cauliflower head lying in the fridge.
This pumpkin and cauliflower soup is easy to make and requires only a few ingredients. You can of course have cream, but I think it will be best with crème fraiche. Then it becomes a little more sour and livelier. Especially since both pumpkin and cauliflower are vegetables that may need a little invigorating flavor push.
How to Make the Soup Completely Vegetarian and Vegan
I also add chili flakes and smoked paprika powder. If you do not like spicy food, you just skip the chili flakes. If you like hot with a kick, you only add more.
Serve the soup with some good bread. Why not a freshly baked sourdough bread? If you take a vegetable fraiche, the soup will be completely vegetarian and vegan. When it comes to the pumpkin, you can choose which pumpkin variety you want. Halloween pumpkin, muscat pumpkin and butternut work fine.
Pumpkin and Cauliflower Soup
For: 4 people
700g peeled pumpkin
1 liter (2 pints) water
1 teaspoon salt
2 cups crème fraîche
1 cup water
0.5–1 teaspoon chili flakes
0.5 cup cream (optional)
smoked paprika powder
- Peel, core and chop the pumpkin. Cut the cauliflower into smaller pieces. Put in a saucepan, like this SKY LIGHT 2 Quart Sauce Pan, with water and salt. Boil for 15 minutes under a lid.
- Stir in the crème fraîche and mix everything into a smooth soup with a stick blender. Put the saucepan back on the hotplate and stir in water. Season the soup with freshly ground black pepper, add chili flakes, smoked paprika powder and extra salt if needed (some salt is needed for this soup). Let the soup simmer for another 5 minutes.