- Home
- Recipes
-
Categories
- Breakfast (260)
- Sandwich (110)
- Vegetable dishes (102)
- Baking with egg (123)
- Collection of recipes (1708)
- There are common allergens (1359)
- Just (1369)
- Impressive recipe (1026)
- Dinner with potatoes (157)
- Hot dishes for new year (456)
- Garlic season (476)
- Carrot season (318)
- Potato season (236)
- Recipe with video (254)
- Poultry dishes (119)
- In 30 minutes (410)
- Flour main courses (179)
- Green season (456)
- Does not contain common allergens (362)
- The island (340)
- Low calorie (153)
- Sweet pepper season (136)
- Tomato season (237)
- Snack (247)
- Snacks with bread or lavash (110)
- Salads with vegetables (108)
- In 15 minutes (116)
- Breakfasts with eggs (112)
- Soups (144)
- First courses (146)
- Baking (199)
- Low calorie (234)
- Dinner (564)
- Desserts (126)
- About
- Contact
Zucchini and pumpkin soup

How to cook Zucchini and pumpkin soup
Step 1
Wash and peel the zucchini and pumpkin. Remove seeds and fibers from pumpkin. Cut vegetables into small cubes. Peel shallots and garlic, chop and fry in 1 tsp. oils until transparent. Add zucchini and pumpkin; cook, stirring, 5 minutes. Pour in the wine, boil for 1-2 minutes. on a strong fire. Add broth, cook everything together for 20 minutes. Peel the mushrooms, cut into slices and fry in the remaining oil for 2-3 minutes. Add chopped parsley, season with salt and pepper, set aside. Puree the soup in a blender, add lemon juice, salt and pepper to taste. Warm up, not bringing to a boil, add sour cream, mix. Pour into plates, put mushrooms with parsley in the middle of each. Serve with toasted buns.
Reviews: 0
Have you already prepared this recipe? Tell what you think.