Pumpkin and cauliflower cream with ginger

This ginger pumpkin and cauliflower cream is a healthy way to prepare pumpkin in the fall and gives a feeling of comfort.

Plus, ginger helps keep you warm after coming home when it's cold and raining outside.

The recipe is suitable for vegetarians.

Lactose is present in the ingredients so for those who are lactose intolerant it is recommended to take a tablet of Lactosolution lactase enzyme 15 minutes before eating this delicious cream.

Ingredients for 4 people

• 1 medium onion, diced
• 2 chopped celery sticks
• 1 large carrot, chopped
• 2 tablespoons of finely chopped fresh ginger
• 3 minced garlic cloves
• 600 ml of vegetable broth
• 800 grams of pumpkin puree
• 1 cup of water
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of ground cumin
• Salt and pepper to taste
• 1 head of cauliflower
• Bechamel

Instructions

1. Brown the onion, celery and carrot in a large saucepan over medium heat for 5-7 minutes.
2. Add the ginger and garlic to the pot, mix and cook for 2 minutes. Add the vegetable broth, pumpkin puree, water, dried thyme, cumin and salt and pepper to taste. Add the cauliflower divided with your hands into small pieces.
3. With the lid slightly ajar, simmer the soup over medium-low heat for about 30 minutes or until the vegetables have softened.
4. Allow the soup to cool a little. Then put it in a blender.
5. The soup will be thick enough. You can add water to dilute it and make it creamier. You may need to add more salt. Before serving the pumpkin and cauliflower cream with ginger, decorate with the béchamel and add toasted bread.