Pumpkin and zucchini soup

This delicate and very healthy creamy soup made from fresh vegetables will delight you with both its taste and vibrant appearance.

Step-by-step recipe

Step 1:

Finely chop a medium onion.

Step 2:

Melt 50 grams of butter in a saucepan over low heat.

Step 3:

Lightly fry the onion while stirring.

Step 4:

Thinly slice 4 cloves of garlic, add to the onion, and fry, stirring.

Step 5:

Cut a small thin-skinned pumpkin into 4 pieces, remove the seeds and cut the pumpkin into medium pieces.

Step 6:

Add the pumpkin to the pan with the onion and garlic and mix well.

Step 7:

Cut the young zucchini into medium pieces, add to the pumpkin and mix.

Step 8:

Add a liter of vegetable broth, stir, cover and cook for 15-20 minutes until the vegetables are soft.

Step 9:

Remove the pan from the heat and puree the contents with a blender.

Step 10:

Place the soup on the heat, pour in 250 ml of coconut milk. Stir.

Step 11:

Add salt and pepper, stir.

Step 12:

Bring the soup to a boil, stir and remove from heat.

Step 13:

Finely chop the parsley, sprinkle it over the soup, ladle into bowls and serve.

Cooking tips

Do not overcook the onions and garlic; they should not burn under any circumstances.

It is better to use the Hokkaido variety of pumpkin, it is small in size and does not require peeling.

Those who consume dairy products can use regular or low-fat cream instead of coconut milk.