Pumpkin and zucchini soup
Description
Perfect for lunch. Vegetable soups are a must-have item on my menu. They satisfy hunger well, are easy to prepare, and can be made with any vegetables you like! For this pumpkin and zucchini soup, I also add some corn. This time I decided to make a creamy pureed soup, for which we'll need 33% heavy cream. Add spices and herbs to taste. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Wash the zucchini and remove the seeds from the pumpkin.
- 2
Step 2
Cut the zucchini and pumpkin into medium pieces, clean the corn cob, and prepare the corn kernels. In a saucepan, boil the zucchini, pumpkin, and corn, adding chopped green onion.
- 3
Step 3
Bring to a boil, then reduce the heat and let the vegetables simmer for about 15 minutes.
- 4
Step 4
Then turn off the heat and let the soup cool, covered, for about 15 minutes.
- 5
Step 5
In a blender, process all ingredients into a smooth puree. Then transfer the puree back into a saucepan, set the heat to low—do not bring to a boil. Pour in the cream, stir, and heat for about 5–7 minutes.
- 6
Step 6
You can serve the ready-made pumpkin and zucchini soup either hot or cold (chill it in the refrigerator before serving). I recommend serving the soup with croutons and fresh herbs.
- 7
Step 7
Pour onto plates and serve.