Cauliflower and Pumpkin Soup

Summary

Ingredients

• 2 small pumpkins (Hokkaido, together about 3-4 kg)
• 1 head cauliflower
• 200 g cream cheese
• 200 g processed cheese, (processed herb cheese)
• 2 cloves garlic
• salt and pepper
• Paprika powder
• nutmeg
• Spice (s), your choice

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Instructions

1. Wash and core the pumpkins and cut into pieces. Then put in a large saucepan and fill with water until the pumpkin pieces are covered. Salt the whole thing and bring to a boil. Meanwhile, cut the cauliflower open so that the largest possible pieces stay together. Put this in the top of the pot with the boiling pumpkin and steam with it. The cauliflower does not have to be covered with water.
2. When everything is soft, remove the cauliflower and cut it so that there are as many individual florets as possible. Put these in a bowl and put the remains of the stalks in the pot.
3. Puree the contents of the pot, then stir in the cheese. Season to taste with garlic, salt, pepper, paprika, nutmeg and everything that is dear to you. Finally, put the cauliflower florets back in the pot and let it steep a little.
4. Serve with white bread.