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Pumpkin and zucchini soup
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.
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