Zucchini and pumpkin seed soup purée
Description
A hearty first course. This soup is delicious both in cold winter weather and on hot summer days. It's very quick and easy to prepare. The creamy texture, aroma, and flavor of the soup will win you over, believe me. And if you prepare the soup without adding cream, it can be included in a fasting menu. Serve the soup hot.
Instructions
- 1
Step 1
1. Prepare the vegetables, peel the carrots and garlic. If your zucchini has a tough skin, it should be removed.
- 2
Step 2
2. Grate the carrot on a medium grater, and finely chop the leek.
- 3
Step 3
3. Add the onion and carrot to a pan and sauté in vegetable oil until soft. It's very convenient to do this in the same pot in which the soup will be prepared.
- 4
Step 4
4. Cut the zucchini into small cubes.
- 5
Step 5
5. Mince the garlic.
- 6
Step 6
6. When the onion and carrots become soft, add the garlic and sauté for another minute to a minute and a half.
- 7
Step 7
7. Add the zucchini to the vegetables and sauté for about 5 minutes.
- 8
Step 8
8. Pour in water until it almost reaches the top level of the vegetables in the pot. Add salt, pepper, and basil. Cook until the zucchini pieces become tender.
- 9
Step 9
9. Add the cream and let the soup simmer for a couple of minutes.
- 10
Step 10
10. Roast and dry the pumpkin seeds in a dry skillet.
- 11
Step 11
11. Using a blender, turn the soup into a puree.
- 12
Step 12
12. Ladle into bowls and sprinkle with pumpkin seeds.