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 Jan 2023

18110

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.

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Cooking time: 30 min

Servings: 2 servings

Calories: 416 kcal

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

Where to Buy Ingredients

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