Serving Size: 4
Ingredients:
4 cups chicken stock
2 cups cauliflower, cut into florets
1 cup cream cheese
6 tbsp butter
5oz prosciutto, chopped
1 tbsp Dijon mustard
3 tbsp pumpkin seeds
1 tsp smoked paprika
1 tbsp lime juice
Fresh ginger, optional for serving
Salt to taste
Instructions:
1. Melt 1/4 of the butter in a nonstick pan over medium heat.
2. Add 1/4 of the cauliflower and the chopped prosciutto.
3. Turn the heat up to medium-high and cook, turning periodically, for five to seven minutes, or until crispy.
4. Add the paprika and pumpkin seeds.
5. Add salt to taste and simmer for a further two to three minutes.
6. After turning off the heat, set aside.
7. Boil the cauliflower in chicken stock in a pot until it’s very soft.
8. Stir in the remaining butter, cream cheese, and dijon mustard.
9. Use an immersion blender to thoroughly mix in the lemon juice.
10. The soup gets creamier the longer you combine it.
11. Add pepper and salt to taste.
12. Present soup accompanied by fried cauliflower and prosciutto.
13. Garnish with grated fresh ginger, if desired.
14. Have fun!
550 calories, 8g net carbohydrates, 11g protein, and 53g fat per serving

Cauliflower soup with fried prosciutto and pumpkin seeds is an exquisite recipe that combines warm flavours and refined presentation to create an impressive culinary masterpiece. Combining the salty sharpness of fried prosciutto, the nutty crunch of roasted pumpkin seeds, and the velvety smoothness of pureed cauliflower, this soup is a feast for the senses. It’s a dish that pleases the palette with its complex layers of flavour while simultaneously warming you up on a cold day.
This soup’s foundation is cauliflower, a vegetable that is frequently praised for its versatility. Its subtle flavour lets it absorb the flavours of the other ingredients, and when pureed, its creamy texture adds a sumptuous mouthfeel to the soup without adding a lot of cream. This makes it a fantastic option for anyone searching for a healthier, lighter soup without sacrificing flavour. In addition to being a great tasting soup, cauliflower is a rich source of vitamins C and K, fibre, and antioxidants.
Although preparing cauliflower soup is simple, the outcome is anything but typical. Usually, aromatics like onions and garlic are sautéed or roasted with cauliflower to bring forth its inherent sweetness and flavour depth. Once the cauliflower is soft, it’s cooked in a rich broth, often enhanced with a little thyme or a splash of white wine. After everything is cooked through, the mixture is pureed until it becomes a creamy, soothing soup, the ideal vehicle for the show-stopping toppings.
The crispy and savoury fried prosciutto makes a lovely contrast with the creamy soup. When served fresh, prosciutto, an Italian dry-cured ham, has a delicate flavour and a texture that melts in your mouth. But when it’s fried, it takes on a more sophisticated flavour and becomes crispy and salty, just like bacon. Prosciutto is easy to fry: thin slices are placed in a skillet over medium heat and fried until brown and crispy. Just before serving, these crispy prosciutto shards are strewn over the soup, giving it an enticing crunch and a punch of umami.
Pepitas, or pumpkin seeds, are the last detail that take this soup from good to amazing. These seeds give a layer of texture and a nutty flavour that enhances the intrigue and satisfaction of every spoonful. In addition to being delicious, pumpkin seeds are incredibly nutrient-dense, providing a decent amount of protein, healthy fats, and numerous vitamins and minerals. The seeds are the ideal garnish for this recipe since roasting them before adding them to the soup brings out their flavour and crunch.
Impressive flavour and texture combinations are created by combining the crispy fried prosciutto, crunchy roasted pumpkin seeds, and creamy cauliflower soup. When accompanied by a side salad or a slice of crusty bread, this soup can be served as a substantial main dish or as a light appetiser. This recipe has a sophisticated, elegant air about it, but it’s still simple enough to make for a weeknight supper.
Cauliflower soup with fried prosciutto and pumpkin seeds is, in essence, an experience rather than merely a dish. This recipe is a favourite among those who want to make something extraordinary with little effort because of how simple the ingredients are and how sophisticated the dish turns out. This soup recipe is likely to become a favourite, whether you’re serving it at a dinner party or just treating yourself to a warm bowl of comfort food. Try this cauliflower soup the next time you’re craving something warm, flavourful, and little decadent; you won’t be let down.