How to cook
Clean and wash the vegetables and cut them into large pieces. Boil them until they have completely softened.
Strain the broth and puree the vegetables.
Pour the broth back into the saucepan and add the salt and butter.
Boil the vegetable soup for another 4-5 minutes and add the cream. Stir and turn off the stove.
Serve the cream soup warm with a spoonful of sour cream.
The pumpkin and cauliflower cream soup is ready.