Cauliflower and pumpkin soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 stalk(s) leek
• 4 cloves garlic
• 2 tbsp olive oil
• 1 liter vegetable broth
• ½ liter white wine, can be replaced with vegetable stock
• 1 head of cauliflower
• 500 g pumpkin flesh (e.g. Hokaido)
• 1 can of tomatoes
• salt and pepper
• basil
• Parmesan

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Chop the onion, slice the leek into rings, and sauté them together in olive oil. Then deglaze everything with the vegetable stock and wine. Divide the cauliflower into fine florets. Add it to the stock along with the diced pumpkin and tomatoes. Let everything simmer for 10 minutes. Season with salt and pepper. Roughly chop the basil (or dried basil) and add it to the soup. Sprinkle with Parmesan cheese. Serve with fresh white bread. Alternatively, you can cook the pumpkin in the stock until soft, purée it, and then cook the cauliflower in the soup.