Pumpkin and zucchini soup

Name: Pumpkin and zucchini soup
Total time: 1 h
Yield: 6
Ingredients: 400–500 g pumpkin; 1 kg zucchini; 3 cm fresh ginger root; 3 garlic cloves; 1 can (400 g) coconut milk; vegetable oil; 2 tsp curry powder; salt; freshly ground black pepper; lime wedges for serving; cilantro for serving

Cookinero 22 January 2023

It’s even a pity to pour such a soup into deep plates. In them, you can admire him only from above, and he has such a unique color. Let's serve it in glass or crystal, let it be not only tasty, but also beautiful.

How to cook Pumpkin and zucchini soup

Step 1

Remove the skin and seeds from the pumpkin. Peel the zucchini, if necessary. Cut pumpkin and zucchini into medium pieces.

Step 2

Peel and finely chop the ginger and garlic. In a large heavy-bottomed saucepan, heat the vegetable oil, add the ginger and garlic, fry over medium heat, 1 minute.

Step 3

Add pumpkin to the pan, sauté 5 minutes. Add zucchini, salt, pepper, curry, stir, cover and simmer for 15 minutes.

Step 4

Blend the contents of the pot with an immersion blender, gradually adding the coconut milk. If the soup is too thick, thin it with boiling water. Bring to a boil, cook for 2 minutes. Remove from fire, let it brew. Serve with lime wedges and cilantro leaves.