Chop onion, carrot and garlic cloves.

Wash, peel and chop pumpkin, potato and apple and wash and chop cauliflower

Heat 3 tablespoons of butter or extra virgin olive oil in a large saucepan. Add the diced onion, garlic, carrot and spices (caraway seeds, juniper berries, smoked paprika and dried dill) and cook until the onion is translucent, about 3-4 minutes. Do NOT brown the onion and carrot. You want to cook this on medium to low heat to avoid browning the veggies. If you are using fresh dill, do not add it at this point. Save it for later, when the soup is completely cooked.

Transfer to a large soup pot and add the cubed pumpkin, cauliflower florets, diced apple and potatoes. Rinse out the saucepan with a cup of water and add this liquid to the soup pot to get all the spices and flavors.

Pour in the water and bring to a boil. Reduce to medium-low heat, cover, and simmer for about 20-25 minutes, or until all vegetables are tender when pierced with a fork.

Remove from heat and stir in 2 tablespoons of the fresh chopped dill. Allow the soup to cool slightly before the next step.

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender (be careful with hot liquids), then return to the pot.

Season with salt and black pepper to taste. If the soup is too thick, add a little more water or vegetable stock until you reach your desired consistency.

Reheat cauliflower pumpkin soup gently over medium-low heat if needed before serving.

Serve as is with some fresh dill as garnish or serve with a dollop of sour cream, heavy cream or creme fraiche or vegan cream and a sprinkle of fresh dill.