in Soup Recipes

Zucchini, pumpkin and carrot soup

updated

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Ingredients for 6 servings:

  • 4 large zucchini
  • 3 m.-large carrot(s)
  • ½ m.-sized pumpkin(s)
  • 4 large tomatoes
  • 1 large potato(s)
  • n. B. Herbs, of your choice
  • salt and pepper
  • Garlic
  • 1 m.-sized apple
  • 1 ½ liters of water
  • 1 cube of soup seasoning
  • 1 tbsp low-fat yogurt
  • some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

low-calorie, low-fat

Wash the pumpkin and place it in the oven for 30-40 minutes (approx. 180 degrees Celsius) to soften. Once soft, cut it into pieces and remove the seeds. Meanwhile, slice the zucchini, peel the potatoes and carrots, halve the tomatoes, and peel and slice the apple. Place everything in a large pot and season to taste. Cook for about 30 minutes. Add the cooked pumpkin pieces, bring to a boil briefly, add the yogurt and a squeeze of lemon juice, and blend everything.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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