Step 1: prepare the ingredients.
As mentioned earlier, this soup can be your chic lunch, but first, let's prepare the ingredients. We wash the pumpkin with zucchini under streams of cold running water and dry them with paper towels. kitchen towels. Then, using a sharp kitchen knife, we divide the first one lengthwise into 2 equal parts, using a tablespoon, remove the sinewy fibers from each seed, remove the halves of the vegetable from the skin and cut its flesh into small slices 2 centimeters in size.
After that, we cut off the stalk of each zucchini, if desired, we clean this vegetable from the skin and chop it in the same way as the previous ingredient.
Now we remove the husks from garlic and onions, rinse them in water, send them to a cutting board and cut them in turn into small cubes up to 5 millimeters in size.
Then we open the package with cheese and chop it on a medium or fine grater into a small plate, although you can just chop it with a knife or mash it with a table fork. Next, put the rest on the tabletop. desired products and proceed to the next step.
Step 2: Prepare pumpkin and zucchini soup.
We put on medium heat a deep, preferably non-stick pan with a thick bottom and pour a little olive oil into it. After a few minutes, dip the chopped onion and garlic into the heated fat and fry 2-3 minutes, constantly loosening with a wooden or silicone kitchen spatula.
As soon as they become soft and slightly transparent, put pieces of pumpkin and zucchini into the pan. Pour these products with one hundred milliliters of purified water and simmer 25–30 minutes stirring. Adding more liquid is not worth it yet, during this process the vegetables will let in enough juice, which will almost reach half their level.
When the zucchini and pumpkin are soft, grind them with an immersion blender to a smooth creamy consistency, without removing the pan from the stove. Then add the remaining water, cream, chopped blue cheese to the resulting mixture and bring everything to a boil again.
A few minutes later, as soon as vegetable puree begins to gurgle, reduce the heat to a minimum level. Then season the soup to taste with salt, black ground pepper and cook it some more 5–7 minutes or until the cheese is completely melted.
Then turn off the stove, cover the pan with a lid and let the dish brew. 7–10 minutes. Then, using a ladle, pour it into plates and serve it to the table.
Step 3: serve pumpkin and zucchini soup.
Pumpkin and zucchini puree soup is served hot as the first main course. It is served in portions in plates, optionally adding each one. large quantity cheese, fried bacon, cream, croutons or crackers. Also, this wonderful dish can be sprinkled with fresh finely chopped dill, parsley, cilantro or basil. Enjoy the masterpieces of French cuisine!
Enjoy your meal!
Onions and garlic can be fried separately, then combined with zucchini, as well as pumpkin in a saucepan and then cook the soup as written in the recipe;
An alternative to onions is leeks, shallots, Crimean sweet or green, and olive oil is creamy, it will give the finished dish a milder flavor;
Very often, instead of blue cheese, any solid or processed product of this type is used;
The set of spices indicated in the recipe is considered an old, but not fundamental classic, so calmly put any other spices, as well as herbs that season the first hot dishes;
Sometimes potatoes are added to fried onions and carrots, boiled immediately in three hundred milliliters of water for 10 minutes, and only then stewed with zucchini and pumpkin for the allotted time.
Sometimes you really want to eat something light, airy and weightless, but at the same time satisfying and nutritious.
Vegetable puree soups perfect for these occasions.
Vegetable Puree Soup - General Cooking Principles
Surely everyone knows that soup must be present in the diet of every person. Soups have a beneficial effect on the work of the stomach and intestines, give a boost of energy for a long time. But not everyone loves the first courses, using them only as an addition to the main dishes.
However, puree soups can change the situation. Today there is great amount all kinds of puree soups: meat, fish, vegetable, mixed, legumes and even fruit. But perhaps the most delicious, interesting and varied are vegetable puree soups. You can cook vegetable puree soup from any vegetable, experimenting in mixing ingredients, adding interesting ingredients: cream, sour cream, cheeses, herbs. Prepare vegetable soups-puree on water, vegetable broths.
Vegetable soup perfect for both adult table and children's menu. People who watch their figure should also include in their daily diet such a light, low-calorie, but hearty meal.
So what is the difference between vegetable puree soup and regular soups? Why is a rare person able to refuse such unusual dish? The main feature of a vegetable, and indeed of any puree soup, is its delicate texture, because all the ingredients of the dish are carefully ground and ground, thanks to this feature, puree soup can pass both for the first course and for the second. Air structure, nice color, delicate, amazing taste- you should definitely learn how to cook healthy dish in the form of vegetable soup.
1. Vegetable soup-puree "Zucchini with cheese"
Ingredients:
Half a kilo of young zucchini;
Two onions;
two cloves young garlic;
One and a half liters of water or vegetable broth;
150 grams of processed cheese;
Salt and pepper;
Parsley, dill, any other greens of your choice.
Cooking method:
1. Rinse main ingredient vegetable puree soup: zucchini. It is best to use a young fruit, unlike a mature zucchini, there is no fuss with it, you just need to wash and cut off the tips. If you only have an old zucchini, you will first need to get rid of the hard peel and seeds.
2. Cut the peeled onion into cubes. Grind the garlic by rubbing it on a fine grater, passing it through a press or cutting it with a sharp knife.
3. Put the zucchini cut into medium pieces, chopped garlic and onion in a suitable size pan, pour everything with broth or plain water.
4. Cook, setting the fire to a minimum, about a quarter of an hour, if the zucchini is ripe - twenty minutes.
5. Add chopped into small cubes or bars processed cheese. Cook, stirring constantly, until the cheese is completely melted.
6. Salt, add pepper to taste.
7. Remove the pot of vegetables from the heat. Using an immersion blender, puree all cooked ingredients. Or pour the entire contents of the pan into the bowl of a blender, food processor, bring to a puree consistency.
8. Put the vegetable puree soup in portioned plates, garnish with finely chopped greens.
2. Vegetable soup-puree "Pumpkin-zucchini"
Ingredients:
600 grams of zucchini;
600 grams of pumpkin;
One medium bulb;
Three cloves of garlic;
0.3 liters of water;
Salt pepper;
50 gram piece hard cheese;
30 ml of olive oil;
250 ml 20% cream.
Cooking method:
1. As in the previous recipe, it is best to take young vegetables.
2. So, rinse the zucchini, cut into medium-sized pieces that are convenient for cooking.
3. Wash the pumpkin, cut it into two parts. Take out the seeds with a spoon, clean the fruit from sinewy fibers, cut off the skin, cut into pieces.
4. Cut the peeled garlic and onion into rings.
5. Grate the cheese on a medium or small segment of the grater.
6. Pour olive or sunflower oil into a saucepan with thick walls and a bottom, fry garlic and onion on it until transparent. Do not overcook, vegetable puree soup does not need the smell of overcooked onions. Two to three minutes over medium heat will be enough.
7. Add chopped zucchini and pumpkin, pour half a glass of water, simmer for 30 minutes.
8. Grind the prepared vegetables with an immersion blender without removing the pan from the stove and without turning off the gas.
9. Add cheese, remaining water, cream, salt, pepper to a homogeneous creamy vegetable consistency.
10. Cook after boiling for 5-10 minutes until the cheese is completely melted in fragrant puree soup.
11. Before serving pumpkin-zucchini vegetable puree soup, leave for about ten minutes.
3. Vegetable soup-puree "Tomato"
Ingredients:
One and a half kg of juicy, fleshy tomatoes;
Two onions;
One carrot;
Three cloves of garlic;
Two tablespoons tomato paste;
A liter of vegetable broth;
15 grams of butter;
35 ml of olive oil;
Salt - to taste;
Parsley.
Cooking method:
1. Peel the garlic, onion, carrot. Cut everything into small, but not small pieces.
2. Remove the skin from the washed tomatoes with a knife. If the process is difficult, you can first pour over the vegetables with boiling water, then dip them in cold water, so the tomato peel will be removed without much difficulty.
3. Heat olive oil and butter in a saucepan or thick-walled saucepan, put onions, carrots and garlic. Simmer for 5 minutes until golden brown, stirring occasionally with a spatula.
4. Add two tablespoons of tomato paste, pour in the broth, mix.
5. Put the chopped tomatoes, after boiling, reduce the heat and cook until cooked for no more than 30 minutes.
6. Cool the finished soup slightly, transfer to a blender bowl, grind to a puree state. If you have an immersion blender, blend the vegetables right in the pot.
7. Put the pot with tomato vegetable puree soup on the stove, add salt, put pepper, chopped herbs, after boiling, sweat for seven minutes.
8. Consume tomato puree soup can be both cold and hot. Top with sour cream if desired.
4. Vegetable soup-puree "Carrot"
Ingredients:
Three large carrots;
One big onion;
Two cm of ginger root;
500 ml of broth cooked on vegetables;
20 ml of olive oil;
Half teaspoon ground coriander
Salt pepper.
Cooking method:
1. Peel the ginger root, onion and carrot.
2. Cut the prepared ingredients into any shape convenient for you.
3. Pour into a saucepan with a thick bottom, cauldron or stewpan olive oil, put the onion, simmer over medium heat until soft.
4. Add ginger and carrots, fry until golden, then pour in the broth or water.
5. Boil the ingredients for about 10 minutes, add salt, pepper, coriander. Stir.
6. Remove the cauldron from the heat, grind all the ingredients with an immersion blender to a creamy consistency.
7. Return the container with vegetable puree soup to the stove, after boiling, cook for about ten more minutes on the slowest fire.
8. Before pouring the soup into a bowl, let the dish brew for a few minutes.
9. Serve the dish hot, you can sprinkle the vegetable puree soup with chopped almonds, fried chickpeas, herbs.
5. Vegetable soup-puree "Spinach"
Ingredients:
200 grams fresh spinach;
garlic clove;
Small bulb;
350 ml of water or any vegetable broth;
100 ml 20% cream;
Pepper, salt;
10 ml of olive oil, you can use regular vegetable oil.
Cooking method:
1. Carefully sort the spinach, the greens should not be spoiled. Rinse it, drain it in a colander or just put it on a plate, let the excess water drain.
2. Peel the garlic and onion, cut into not very large pieces. The form can be absolutely any, in the future all the ingredients are still ground.
3. Saute the onion and garlic in oil for five minutes until golden brown.
4. Add spinach leaves torn into two or three parts, salt, pepper.
5. Simmer over low heat for seven to eight minutes until the spinach softens.
6. Pour in water or broth, after the first bubbles appear, remove the saucepan from the heat.
7. Grind all the ingredients until smooth, the consistency should be tender and airy, the presence of lumps is unacceptable.
8. Put the soup pot back on the fire, bring the mass to a boil, pour in the cream in a neat, even stream.
9. Reheat vegetable soup, but do not bring to a boil, otherwise the cream may curdle.
10. Steep vegetable spinach soup after turning off the gas for about ten minutes.
6. Vegetable broccoli soup
Ingredients:
A kilogram of broccoli;
15-20 ml of vegetable oil;
One bulb;
Three cloves of garlic;
One potato;
Salt pepper;
Liter of water;
20 ml soy sauce;
Half a teaspoon of ground paprika;
10 grams of sugar.
Cooking method:
1. Cut off the stalk of broccoli cabbage, disassemble it into inflorescences.
2. Put the broccoli in a colander, rinse well in cool water. Leave the cabbage in a colander to drain all the liquid.
3. Peel the garlic, onion, potatoes. Cut everything into small cubes.
4. Heat the oil in a saucepan, put the chopped onion and garlic, simmer for two minutes.
5. Add broccoli, potatoes, pour in one liter of water.
6. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes until all available vegetables are fully cooked.
7. Add salt, paprika, pepper, granulated sugar, soy sauce. Stir.
8. Bring the soup to a puree state, using a blender for this purpose.
9. Let the prepared vegetable soup puree for about five minutes before serving.
7. Vegetable soup-puree "Potato with mushrooms"
Ingredients:
600 grams of potatoes;
10 ml grows. oils;
Two small bulbs;
250 grams fresh champignons;
500 ml 15% cream;
150 ml of water;
Salt pepper;
Cooking method:
1. Wash mushrooms, dry, cut into slices.
2. Remove the husks from the bulbs, cut a quarter into rings.
3. Peel the potatoes, wash, dry, cut into cubes or sticks.
4. Pour water into the pan, put the potatoes in it. After boiling, slightly salt the potatoes, bring the vegetable to readiness. Drain the water completely. Use a potato masher to mash potatoes.
5. Pour oil into a preheated pan, put onion, fry it to a delicate shade of gold.
6. Add champignons to the onion, fry until the mushrooms are fully cooked.
7. Transfer the onion and champignons to the blender bowl, chop the ingredients until homogeneous mass.
8. Transfer to a bowl with mushroom mass mashed potatoes, use the blender again.
9. Put the fragrant mass in a saucepan, add salt, pepper if desired, pour in the cream.
10. Bring the puree soup to a boil, but do not boil.
11. Whisk the potato soup well again before serving.
12. Garnish with chopped herbs.
8. Vegetable soup-puree "Beetroot"
Ingredients:
400 grams of beets;
400 grams of potatoes;
Salt pepper;
One is not sour apple;
One bow;
420 ml of water or vegetable broth;
250 ml 10% cream;
15-20 ml of lemon juice;
One Bay leaf;
180 grams of sour cream;
15 grams of ground coriander;
100 grams of greens.
Cooking method:
1. Without peeling, rinse the beets thoroughly under running water.
2. Put the vegetable in a saucepan, pour in water, boil until tender.
3. Peel apples, remove seeds and core.
4. Peel the potatoes and onions as well.
5. Cut the apple, potato and onion into small cubes.
6. Put the prepared chopped ingredients in another pan, pour the vegetable broth, cook for no more than fifteen minutes until the vegetables are fully cooked.
7. Remove the finished beets from the water, cool. Remove the skin from it, cut it and lay it on the rest of the vegetables.
8. Add lemon juice, salt, coriander, pepper.
9. Boil for fifteen minutes, then throw a bay leaf into the mass. Cool until room temperature.
10. Take out the bay leaf, pour some of the broth into a separate glass. Perhaps it will still come in handy for you, it all depends on how thick you prefer the vegetable puree soup.
11. Pour cream into a saucepan with vegetables, add sour cream. Using an immersion blender, blend all ingredients until pureed.
12. Put the pan on a slow fire, bring to a boil and immediately remove from heat.
13. Serve with lots of chopped greens.
9. Vegetable soup-puree from baked sweet peppers with salad
Ingredients:
Three Bulgarian sweet peppers;
550 ml water or vegetable stock
One bow;
25 grams of butter;
130 ml heavy cream;
Pepper, salt;
Ten crab sticks;
40 grams of 30% sour cream;
50 grams of green onions;
50 grams of chives.
Cooking method:
1. Rinse the peppers, carefully remove all the seeds, cut off the stem, cut into two parts.
2. Bake the peppers in an oven preheated to 180 degrees for twenty minutes.
3. Fry peeled and quartered onion rings and diced peppers on butter until soft.
4. Pour the stock over the vegetables. Simmer over low heat for about fifteen minutes.
5. Add salt, pepper, pour in preheated milk. Immerse the blender in the mass, grind all the ingredients to a puree state.
6. Crab sticks cut into neat small cubes. Mix them with crushed green onion and chives, season with sour cream.
7. Place in the center of each serving plate using a special metal ring crab salad, fill the island with vegetable soup-pepper puree, garnish with herbs.
Any mashed vegetable soup can be served with fried bacon pieces, grated cheese, and lots and lots of varied greenery.
Also, vegetable puree soups are sprinkled with grated nuts, fried chickpeas, sesame seeds.
Vegetable puree soups are very tasty with croutons or crackers.
The croutons are made from the freshest bread. The loaf is cut into neat cubes one centimeter in size, fried in a dry frying pan until a pleasant golden color.
In order for the croutons to have a pleasant garlic flavor, first put finely chopped garlic into the pan and pour in a few drops of olive oil, after frying for two minutes, the garlic is removed, and pieces of bread are laid out in this pan.
Apples will add piquancy to the soup and make the taste more harmonious. They go great with the rest of the ingredients. Light sourness here will be very useful, and the bulk winter varieties just contains it. To prepare this delicate sweetish soup according to the recipe, you need:
- Pumpkin - 0.5 kg;
- Sweet and sour apples - 500 g;
- Water or chicken broth - 800 ml;
- Cream - 300 ml;
- Sugar - 1 tbsp. a spoon;
- Bulb;
- Garlic - 2 cloves;
- Butter - 30 g;
- Sunflower, corn or olive oil - 1 tbsp. a spoon;
- Salt pepper;
- Dried thyme - 1 teaspoon.
Cooking steps:
- Chop the onion and garlic and simmer in a saucepan or in a saucepan until a ruddy color appears, mixing vegetable oil with cream.
- Prepare pumpkin and apples, that is, peel and seeds, cut into slices.
- Put the prepared pumpkin with apples in a bowl with onions and garlic, salt, pepper, add thyme and cinnamon. Pour in the liquid, wait until it boils. The soup comes to readiness for about 20 minutes over low heat.
- The softened vegetables are ground with a blender, pour in the cream and again wait for the boil.
- To the table ready meal Serve with fresh herbs added to each serving.
Pumpkin puree soup with cream is very satisfying. For those who are on a diet, it is better to look for other recipes for preparing this autumn vegetable.
Cream soup with chicken "Autumn Patterns"
This dish is prepared in several variations. It is easy to make it dietary. We replace the broiler breast with pieces of homemade chicken. We give the seeds that are used for decoration to a friend, do not fry anything, we only cook all the vegetables. With digestive problems, this soup diversifies the menu. If you want to lose weight, then do not add potatoes.
Ingredients for the dish:
- Chicken breast with bone or chicken fillet - 300 g;
- Pumpkin - 300 g;
- Medium-sized potatoes - 2 pcs.;
- Carrots - 1 pc.;
- Olive or any vegetable oil - 20 g;
- Salt, dill to taste;
- Pumpkin seeds - a handful.
The preparation of fragrant thick soup consists of the following steps:
- Boil the chicken breast over low heat, not forgetting to remove the scale after boiling.
- Put into the broth, without chopping, half the onion and carrots, potatoes, dill stalks.
- The rest of the onion and carrots are finely chopped and browned in vegetable oil. Pre-peeled pumpkin is cut into small cubes.
- Approximately half an hour after the start of cooking, chicken, onions, dill stalks are taken out of the broth, and the main ingredient is laid. The dish is kept on the stove until the vegetables are completely cooked.
- Grind the finished soup with a blender, add the frying, bring to a boil again and immediately remove from the stove.
If you are preparing pumpkin puree soup with chicken as a dietary medical nutrition no need to fry.
They decorate the dish with herbs and roasted seeds, after putting a spoonful of sour cream in it, and “drawing” a pattern with a knife - a spiral, a flower, a cobweb or a heart.
Pumpkin puree soup with milk in a slow cooker
A delicious soup is obtained in a miracle pot. Vegetables in it are well boiled, and then they are easily frayed without lumps. After the dish is ready, you can hold it in the "Heating" mode, it will become even tastier. If you plan to leave the soup puree in the slow cooker, make it a little thinner than necessary. To do this, increase the amount of liquid or put fewer vegetables, for example, instead of five potatoes, take four.
For cooking, prepare the following products:
- Pumpkin - 800 g;
- Milk - 1 liter;
- Potatoes -5 pcs.;
- Onion - 2 pcs.;
- Carrots - 1 pc.;
- Butter - 30 g;
- Sunflower oil - 1 tbsp. a spoon;
- Salt pepper.
In a slow cooker, the dish is prepared as follows:
- Peel pumpkin, remove seeds, cut into small pieces. A handful of seeds can be set aside to decorate the finished soup later.
- rubbed on coarse grater fry carrots and finely chopped onions in vegetable oil in the “Baking” mode of the multicooker. Vegetables should be stirred occasionally.
- Chop the potatoes into cubes, add together with the pumpkin to the fried vegetables, pour milk, add salt and pepper. Set to cook on the "Extinguishing" mode. In many multicookers, it lasts an hour by default.
- After cooking, pour the soup into another saucepan and grind with a blender.
- Tip If the puree is too thick, you can dilute it with boiled milk or water, then be sure to bring it to a boil.
Garnish soup-puree made from pumpkin in a slow cooker with toasted seeds and croutons from wheat bread. Due to milk, the dish acquires a delicate taste, beautiful color and the right consistency.
Place a steam basket on top of the multi-bowl to prevent the milk from “running away”. In the presence of the "Milk porridge" mode, cook a dish on it.
Roasted Pumpkin and Zucchini Soup
To prepare thick soup with zucchini, similar to cream, you will need the following products:
- Pumpkin pulp - 300 g;
- Small zucchini - 1 pc.;
- Vegetable or chicken broth - 800 ml;
- Onion - 1 pc;
- Garlic - 1-2 teeth;
- Sunflower oil - 2-3 tablespoons;
- Cream - 50 ml;
- Salt, pepper to taste.
Cooking order:
- Onions and garlic are peeled, chopped and fried in a saucepan with the addition of sunflower oil until brownish.
- Wash the pumpkin thoroughly, remove the skin, chop into pieces, combine with onion and garlic, continue to fry.
- Next comes the peeled and diced zucchini. All vegetables are fried a little, after which they are simmered over low heat under a lid for about 8-10 minutes.
- Grind the vegetables brought to readiness with a blender in mashed potatoes, pour boiling broth, salt and pepper. Let it boil.
To the table, pumpkin and zucchini puree soup is served with homemade croutons or croutons from white or black bread, sprinkled with herbs.
Pumpkin puree soup with potatoes
What's soup without potatoes? With her, he becomes much more satisfying. For those who are on a diet to lose weight, this product is a taboo, but not everyone constantly eats diet food, so you can occasionally treat yourself to such dishes. This is especially true in autumn and winter, when it is cold outside and the body needs extra calories. Creamy Potato Soup Ingredients:
- Pumpkin pulp - 800 g;
- Medium potatoes - 3-4 pcs.;
- Carrots - 2 pcs;
- Bulb large - 1 pc.;
- Butter - 30 gr;
- Dill or parsley - a small bunch;
- Garlic - 2 cloves;
- Salt pepper.
Cooking method:
- Wash the potatoes thoroughly, peel, cut as you are used to, and fry until golden brown in butter or vegetable oil. After that, put in a saucepan, where the soup will continue to cook.
- Fry the peeled, diced pumpkin in the same pan, adding a little more oil. When it is also fried until golden brown, send it to the potatoes. If desired, you can fry on vegetable.
- Sauté the finely chopped onion until transparent, add the carrots grated on a coarse grater, hold in the pan for six minutes, then send to the pan.
- Pour boiling water over vegetables, salt, add spices, chopped garlic, bring to a boil. Simmer for about half an hour over low heat, stirring occasionally.
- Grind the soup with a blender, let it boil again and immediately remove from the stove.
Pumpkin and potato soup is ready. Before serving, add finely chopped greens and a lemon cut into quarters to each plate. You can add roasted seeds, finely chopped cilantro, parsley or dill.
on a note
After grinding the mass with a blender, be sure to bring the soup to a boil over low heat with constant stirring so that it does not burn. Do not let it boil for a long time, just wait for the first bubbles to appear.
Pumpkin puree soup, the recipes for which are clear to every housewife, cooked according to all the rules, can become a favorite dish in your family. It is enjoyed by adults and children. A variety of seasonings are suitable for this dish: black pepper, bay leaf, nutmeg, sage, ginger, rosemary. You can add exactly those spices that your family loves. pumpkin soups not only become hearty lunch, but they will save you from autumn depression and strengthen your immune system.
02.10.2015Autumn gave us a rich harvest of vegetables and fruits, just have time to enjoy this abundance. And meat dishes have already faded into the background, more and more vegetable food is in use. I remember that in a well-known folk tale, a serviceman cooked porridge from an ax, but I decided to cook pumpkin and zucchini cream soup on chicken broth.
After all healthy vegetable nothing to spoil, no matter what you add to it. Besides, it's really perfect option healthy soup for small children and infants. And those who do not have a special love for such products will not even guess what it is made of. And if you cook this soup not in broth, but in water, you get a wonderful, pure
Ingredients for 3 (approximately) servings of Pumpkin Cream Soup:
300 g of pumpkin and zucchini;
onion - medium head;
spices (salt and a mixture of peppers) - to taste;
carrots - a medium-sized root vegetable;
Bell pepper- 1 pod;
potatoes - 2 small tubers;
garlic - a small clove;
vegetable oil - about 50 ml;
milk (also cream is better) - 130 ml;
fresh chicken broth - 500 ml.
Cream soup preparation time - no more than 30 minutes.
Recipe with step by step photos:
First of all, we prepare the vegetables. We remove the peel from the zucchini and pumpkin - oh, and this is hard work! The peel of the orange beauty is thick, dry, does not want to separate from the pulp. But the victory is still ours.
We remove the insides with seeds (including the pepper). Peel carrots, potatoes, onions and garlic. Rinse everything thoroughly with cold water.
We cut potatoes and pumpkin into small cubes, rhombuses, rectangles (as it turns out), and carrots into circles (about 4 mm thick).
Pour the chicken broth into the pan, then lay the chopped vegetables, put on the fire and cook at a low boil until they become soft.
In the meantime, let's take care of the rest of the vegetables. Randomly cut the garlic with onions (it doesn’t matter, large or small), pepper - into strips, and zucchini - into thin slices of small size.
Pour a little oil into the pan, then load spicy vegetables, fry for four minutes. Then add the zucchini and simmer under the lid until the ingredients are ready.
We combine all the vegetables in a saucepan, first draining the liquid from them into a separate container, and using a blender turn everything into a puree.
I suggest you try a delicious and light pumpkin and zucchini cream soup. For this recipe, we need the simplest ingredients.
The recipe contains necessary ingredients for cooking pumpkin and zucchini soup for 4 people.
Compound:
- 1/2 small pumpkin;
- two light zucchini;
- half an onion;
- 4 small cloves of garlic;
- coarse salt.
Note to the hostess: For velvety, there is no need to add potatoes to the soup, as the pulp of the pumpkin turns the soup into a creamy mass. Also, to add velvety, you need to use young zucchini no more than 30 cm long. In the absence of light zucchini, you can use zucchini. In this case, you will need 4 zucchini. Choose thin and firm zucchini.
Pumpkin and zucchini cream soup - step by step cooking recipe:
Preparation stage
Step 1: Using a large knife, cut the pumpkin into pieces so that you can easily remove the hard skin. 
Step 2: Remove the seeds and any fibrous parts of the pumpkin so that only the smooth, orange flesh remains. 
Step 3: Cut off the tops of the zucchini. Cut the zucchini into pieces without peeling them. 
Step 4: Wash all those vegetables in cold water then cut them into cubes. Cut pumpkin into larger pieces small pieces, as its flesh is firmer.
Step 5: Peel the onion and garlic. Finely chop them.
Step 6: Place all vegetables in a cast iron bowl.
Step 7: Cover the vegetables with water and add a pinch of coarse salt to taste.
Cooking stage
It is good to use a pressure cooker or slow cooker for this recipe as it allows you to split the cooking time in half.
Step 1: Once you have placed the vegetables, water, and salt in the pot, cover it with a lid and let it simmer over a fairly high heat.
Step 2: After boiling, reduce the flame and cook over moderate heat.
Step 3: Boil the soup for 30 minutes.
Step 4: Mix the soup with a blender until a homogeneous mass is obtained.
Cream of pumpkin and zucchini soup is ready! Serve the soup hot, adding sour cream if desired.
