John Myers
Soup: Pumpkin and Zucchini Leftover Soup
The perfect soup: pumpkin and zucchini leftover soup recipe with a picture and simple step-by-step instructions.
- 2 Potatoes
- 300 g Pure zucchini meat, I had yellow ones
- 200 g Hokkaido pumpkin, leftover, with peel, without seeds
- 300 g Butternut squash, without skin, pure pulp
- 150 g Processed cheese, cream flavor
- 150 g Cabanossi
- Salt and pepper to your own taste
- 2 El Mashed potatoes and beetroot, rest
- 2 cm Fresh ginger
- 200 ml Vegetable broth
- 1 small Onion
- The amount of vegetables can be varied. These were my leftovers. I could also imagine carrots there.
- Wash and peel the vegetable ingredients accordingly, chop roughly.
- Depending on the cooking time, add the ingredients to the saucepan with the stock.
- Let it cook and add the processed cheese. Then everything is pureed.
- Stir in the mashed potatoes and beetroot. Save a little for decoration.
- Add the Cabanossi, cut into small pieces, to the soup. She also spices up. Season to taste and serve.
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