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.
Ingredients
- 2 lb pumpkin, peeled and chopped
- 14 oz zucchinis, peeled and chopped
- 5½ oz yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tsp paprika
- 2 tbsp olive oil
- salt and ground black pepper, to taste
For Garnish:
- parsley, chopped
Instructions
-
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.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
