Pumpkin cream soup with zucchini, onions and garlic

Pumpkin cream soup with zucchini

Portions: 4 persons | Preparation time: 40 minutes

A classic pumpkin soup made with zucchini in this recipe. Pumpkin and zucchini are the perfect duo in this creamy soup. It’s quick to cook and tastes fantastic.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Pumpkin cream soup with zucchini
Pumpkin cream soup with zucchini

Portions: 4 persons | Preparation: 40 minutes

A classic pumpkin soup made with zucchini in this recipe. Pumpkin and zucchini are the perfect duo in this creamy soup. It’s quick to cook and tastes fantastic.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn | Region: Eastern Europe | Preparation: Cook | Menu: Soups, Vegetarian | Cuisine: Russian recipes

Ingredients

  • 1 onion
  • 1 clove of garlic
  • 50 g butter
  • 500 g pumpkin eg Hokkaido
  • 250 g courgettes
  • 3/4 l vegetable stock

Instructions

  1. Chop the onions with the clove of garlic and sauté briefly in butter.
  2. Cut Hokkaido into smaller pieces.
  3. Add to the onion mixture along with the zucchini slices.
  4. Deglaze with the broth and let simmer for about 20 minutes.
  5. Finally puree everything and season with salt, pepper and nutmeg
  6. Pumpkin cream soup with Mediterranean quark spread and grain baguette.

Utensils

  • knife
  • cutting board
  • pot
  • spatula
  • blender