in Soup Recipes

Pumpkin-zucchini soup

updated

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Ingredients for 5 servings:

  • 1 small pumpkin(s)
  • 1 small zucchini
  • 1 tsp peppercorns, mixed
  • 2 bay leaves
  • curry powder
  • Salt
  • 1 pinch(s) of turmeric
  • 1 pinch of marjoram
  • 2 cubes of vegetable stock
  • 1 liter of water
  • some cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and cut the pumpkin, peel it depending on the variety. Wash and cut the zucchini. Remove the seeds and soft insides from the pumpkin and zucchini. Dice both. Place the water and vegetable stock cube in a sufficiently large pot, add the zucchini and pumpkin. Slowly bring to a boil and add the pepper and other spices. Simmer on low heat until the pumpkin and zucchini break down. Now remove the bay leaves from the pot and blend the rest with a hand blender. Season to taste with a little cream at the end.

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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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