Zucchini and pumpkin soup

Name: Zucchini and pumpkin soup
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large champignons; 0.5 tbsp. l. chopped parsley; garlic - 1 clove; 2 tbsp. l. sour cream 10% fat; 50 ml dry white wine; 0.5 shallots; lemon juice; 2 wholemeal flour buns; 400 ml vegetable broth; 2 tsp butter; salt; 125 g each of zucchini and pumpkin

Cookinero 17 January 2023

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.