Cauliflower and pumpkin soup with walnuts: the recipe ready in an instant

A very good soup, creamy and comfortable: cauliflower and pumpkin soup with walnuts.

Perfect for the autumn and winter season, the cauliflower and pumpkin soup with walnuts is made with the best ingredients that these periods offer us, and is enriched with walnuts.

The dried fruit in question, in fact, replaces the classic croutons, and offers this cream an unusual taste, proposed in combination with cabbage and pumpkin, and a very pleasant crunchiness .

To make this a unique dish, from a nutritional point of view, you can also add pasta: wholemeal tubes, for example, or rice or even spelled or pearl barley will be fine.

Preparation of the cauliflower and pumpkin cream with walnuts

1. To make your own cauliflower and pumpkin nut soup, clean the cauliflower by removing the stem and outer leaves .
2. Cut the cauliflower into small pieces, then slice the onion and leek and dice all the other vegetables, then potatoes, pumpkin and carrot.
3. Heat the extra virgin olive oil in a saucepan, brown the leek cut into thin slices and then pour in all the other vegetables.
4. Cover with the already hot vegetable broth (preferably homemade ) and add the salt.
5. Cook over medium heat for half an hour, then blend with an immersion blender, obtaining a creamy and smooth velvety.
6. Season with grated Parmesan cheese, add good raw extra virgin olive oil, a little pepper.
7. Now break some walnuts and, without crumbling them too much (they will be tastier and crunchy), use them in crostini ways to enrich this soup.

Serve your cauliflower and pumpkin walnut soup hot and, if you want a recipe that stands out 100% the flavor of the pumpkin, you just have to try the cream !

storage

This easy pumpkin and cauliflower cream can be kept in the fridge for up to 2 days , in a container with an airtight lid. We do not recommend freezing in the freezer.