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How To Make Pleasant Pumpkin Zucchini Soup
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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.
Preparation:
Cooking:
25
mins
Total:
25
mins
Serves:
8
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 Facts
Calories:
113
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
635
mg
|
Potassium:
734
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
13390
IU
|
Vitamin C:
30
mg
|
Calcium:
51
mg
|
Iron:
2
mg