Pumpkin and courgette soup, a light and delicate vegetable-based dish perfect to prepare with cold first courses, to warm up a little even on the table, with a hot but nutritious and tasty dish. An easy recipe to prepare, also perfect to take to the office or to the university the next day, because it is good both hot and cold. This is the basic recipe for making pumpkin soup but you can enrich it with your favourite spices, add grated cheeses or a few slices of crispy bacon to enrich it. Now let’s see together how to prepare the pumpkin and courgette soup!
For 2 people
The difficulty of the recipe: EASY
Preparation Time: 20 min
Cooking time: 40 min
Ready in: 1h
700 gr of pumpkin weight of cleaned pumpkin without peel
3 medium zucchini
2 medium potatoes
Salt and Pepper To Taste.
Extra virgin olive oil as needed
Preparation of Pumpkin And Courgette Soup
To prepare the pumpkin and courgette soup, the first thing to do is to cut the pumpkin into coarse pieces after removing the skin and washing it well. Once cut, put it in a large pot.
Cut into pieces, remove the peel and wash the two potatoes well. Then add the zucchini and the shallot cut into pieces.
Add water to the brim of the vegetables, season with salt and pepper to taste and cook over medium-low heat with the lid on for about 40 minutes.
After the time necessary for cooking, blend all the ingredients with an immersion blender directly into the pot.
Pour the still-hot soup into serving dishes, add a drizzle of extra virgin olive oil and bring it to the table. If you want, you can keep the cream in the refrigerator, hermetically sealed for a maximum of 2 days and you can eat it hot, just cooked or cold the next day, it will always be delicious.