Ingredients
Scale
- 2 tbp butter
- 1 onion chopped
- 4 cloves of garlic finely chopped
- 1 leek sliced (white part)
- 1 carrot roughly chopped
- 1 stick of celery roughly chopped
- 500 g cauliflower florets
- 500g pumpkin flesh chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1 litre of vegetable stock
- Salt and pepper
Garnish
- Cumin seeds
- coriander leaves
- 1 tsp of cream / plant-based cream per serving
Instructions
- In a large saucepan heat the ghee
- Add the onions, garlic, leek, carrots and celery and fry until soft and transparent. This may take about 15 minutes
- Add the cauliflower florets, stir into the onions, garlic and leeks and cook until the florets start to soften
- Now add the pumpkin pieces followed by the ground spices. Stir until the vegetables are coated by the spices
- Pour in the stock, bring to a simmer, pop the lid onto the saucepan and allow the vegetables to cook until soft (a skewer should glide easily into the pumpkin)
- Take off the heat, and allow the contents of the saucepan to cool slightly
- With a stick blender blend the soup. This is a thick soup if you prefer it a little thinner, just add a little water. Taste and season with salt and pepper
- Pour the soup into bowls, garnish with a spoonful of cream and a sprinkle of cumin and some coriander leaves