Pumpkin cauliflower soup with ham cubes
Pumpkin cauliflower soup with ham cubes
519kcal Per person
21g Protein
20g Carbs
39g Fat
11g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 ½ tablespoon olive oil (23 ml)
- 7 ounces pumpkin (frozen) (196 g)
- 7 ounces cauliflower florets (196 g)
- 1 ½ cup water (356 ml)
- 1 teaspoon thyme, dried (2 g)
- 1 cube vegetable bouillon
- 1 ounce pumpkin seeds (28 g)
- 1 ½ ounce diced ham (42 g)
Preparing this recipe
- Finely chop the onion and garlic clove. Peel the carrot and cut it into thin slices.
- Heat half of the oil in a soup pot. Sauté the onion and garlic for 2 minutes. Add the carrot, pumpkin cubes and cauliflower to the pot and cook for another minute.
- Add the water along with the thyme and the bouillon cube. Bring to a boil, then let it simmer over medium heat for 15 minutes.
- Puree the soup until smooth with an immersion blender. If needed, add a dash more water.
- Toast the pumpkin seeds briefly in a dry frying pan. Set them aside on a small plate.
- Heat the other half of the oil in the frying pan. Cook the diced ham until crispy and golden brown in 3 to 4 minutes.
- Pour the soup into a large bowl, top with the ham and sprinkle the toasted pumpkin seeds over it.
Requisites:
- Immersion blender
Tip van FitChef
Garnish this pumpkin cauliflower soup with fresh Italian herbs such as oregano and/or thyme.
