My last cauliflower went from the garden into the pot. Combined with pumpkin and curry it makes a delicious soup
For 4 portions you’ll need:
1/2 cauliflower (approx. 350g)
1/4 pumpkin (approx. 450g)
1 small onion
2-3 garlic cloves
1-2 tablespoon cooking oil (I prefer coconut-oil)
4 cup water
2 teaspoon vege stock
1/2 teaspoon curry powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
Cut the cauliflower into smaller pieces.
Peel and chop the pumpkin into small cubes.
Also peel and chop onion and garlic.
Heat the olive oil in a large pot and cook the onions until almost translucent.
Add the garlic and let cook for another minute.
Pour in the water and add the vege stock, stir well to combine.
Add curry powder, pepper, nutmeg and bring to boil.
Transfer the cauli to the pot and let simmer for approx 5 minutes.
Then add pumpkin and let simmer for another 5 minutes.
Blend with stick blender or food processor. Or let cool down a little and blend in the kitchen blender.
Enjoy with some cashew cream and roasted pumpkin seeds