John Myers
Cauliflower – Pumpkin Cream Soup
The perfect cauliflower – pumpkin cream soup recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower
- 0,25 Hokkaido pumpkin
- 1 Onion
- 1 El Cream cheese (with Ww Balance or light)
- 2 El Processed cheese (with Ww version light)
- 4 Tl Vegetable broth
- 0,5 Tl Nutmeg
- 1 l Water
- 1 l Pepper
- Salt (if necessary)
- Herb quark
- Clean and peel the cauliflower, pumpkin and onion and cut into cubes or florets.
- Put everything together in a large saucepan and sear with 1 tablespoon of oil.
- Dissolve the broth in the hot water and deglaze the vegetables with it
- With the lid closed, simmer for 10-15 minutes until the vegetables are soft.
- Add the spices, processed cheese and cream cheese and mix everything finely with the blender. If it is too firm, add sips of water until the consistency is right.
- Season again to taste and add salt if necessary.
- Serve with a dollop of herb quark, bon appetit.
- For Wwler, the whole pot of soup only has 7pp, ideal for when you are hungry in between ;-).
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