Enjoy this harvest-inspired recipe this week! This soup has a creamy blend of fresh pumpkin and zucchini and is seasoned lightly with garlic and paprika.
How To Make Pleasant Pumpkin Zucchini Soup
Whether it is the cold season or not, you'll never go wrong with this zucchini soup! This dish has a creamy mixture of pumpkin and zucchini.
In a large pot, heat oil and sauté onion and garlic until fragrant and translucent.
Add in pumpkin and zucchini. Continue sauteing until translucent.
Pour in broth and paprika. Bring to a boil, then reduce to a simmer.
Continue simmering for about 15 minutes until heated through and vegetables are tender.
Adjust seasoning to taste with salt and pepper.
Puree until smooth and serve immediately.
- Sugar: 8g
- Calcium: 51mg
- Calories: 113kcal
- Carbohydrates: 17g
- Fat: 5g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 734mg
- Protein: 3g
- Saturated Fat: 1g
- Sodium: 635mg
- Vitamin A: 13390IU
- Vitamin C: 30mg
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