John Myers
Ingredients for 4 servings:
- 1 cauliflower
- 1 liter of water
- 800 g Hokkaido pumpkin(s)
- 3 potatoes
- 1 piece(s) ginger, walnut-sized
- 1 handful of pumpkin seeds
- ½ tsp fenugreek
- Salt and pepper, white
- Nutmeg, freshly grated
- 1 tsp lemon juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
simple, vegetarian, vegan, suitable for food combining
Put the water on. Clean the cauliflower, divide into tablespoon-sized florets, and cook in boiling salted water for 3-4 minutes, depending on how crisp you want it. Then lift the florets out of the water with a slotted spoon and rinse them in a colander with cold water. While the cauliflower is cooking, remove the stalks and seeds from the pumpkin and peel the potatoes. Cut both into pieces. Cook the potatoes and pumpkin in the cauliflower water for 7-10 minutes until soft. Finely grate the peeled ginger. Chop the pumpkin seeds and roast them in a pan. Pour about ½ liter of the vegetable water over the soup and puree the rest with the pumpkin, ginger, and potatoes using a hand blender. If the soup is too thick, add a little more of the reserved vegetable water to taste. Season to taste with salt, spices, and lemon juice. Heat the cauliflower florets in the soup. Serve the delicious soup in bowls and sprinkle with the chopped pumpkin seeds.
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