This pumpkin and cauliflower soup with ginger is a healthy way to prepare pumpkin in the autumn and provides a feeling of comfort.
Furthermore, the ginger helps you warm up after coming home when it is cold and raining outside.
The recipe is suitable for vegetarians.
Lactose is present in the ingredients, so for those who are lactose intolerant, it is recommended to take a lactase enzyme tablet Lactosolution 15 minutes before eating this delicious soup.
Ingredients for 4 people
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 2 tablespoons fresh ginger, finely minced
- 3 cloves of garlic, minced
- 600 ml vegetable broth
- 800 grams pumpkin puree
- 1 cup of water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 head of cauliflower
- Béchamel sauce
Instructions
- Sauté the onion, celery, and carrot in a large pot over medium heat for 5-7 minutes.
- Add the ginger and garlic to the pot, stir, and cook for 2 minutes. Add the vegetable broth, pumpkin puree, water, dried thyme, cumin, and salt and pepper to taste. Add the cauliflower, broken into small pieces by hand.
- With the lid slightly ajar, let the soup simmer over medium-low heat for about 30 minutes or until the vegetables have softened.
- Let the soup cool slightly. Then, place it in a blender.
- The soup will be quite thick. You can add water to dilute it and make it creamier. You may need to add more salt. Before serving the pumpkin and cauliflower ginger soup, garnish with béchamel sauce and add croutons.