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Pumpkin and zucchini cream soup recipe

Pumpkin and zucchini cream recipe

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Zucchini can be prepared in a separate cream, but it can also be combined with pumpkin for a nutrient-rich and tasty cream.


Pumpkin and zucchini cream recipe:

  1. In a frying pan we put oil to heat. In what it takes we will peel, clean and cut the leek into small pieces and we will do the same with the onion. With the oil already hot, we add everything to sauté it well.
  2. We will take the opportunity to take care of the other vegetables. We will cut the pumpkin in half, remove the skin, wash it and cut it into very small pieces that look like squares. We will carry out the same process with the zucchini, but in the case of carrots, what we will do is cut it into slices.
  3. We put all the chopped vegetables into the pan and mix everything so that everything is fried very well, adding a little salt. We will fry it all for about 7 – 8 minutes or so, stirring it from time to time so that it does not stick.
  4. Now in a separate saucepan we will add ½ liter of water and bring it to a boil. Then we put all the vegetables in there and let it cook for 20 – 25 minutes with the lid on so that all the steam does not escape and the water does not come out. To check if everything is done, prick the carrots or pumpkin. If they are tender, it is because the fire can be extinguished.
  5. We pour everything into the blender glass and beat everything well to achieve a creamy mixture. We distribute it in the bowls that we are going to drink and add a little pepper. If you see that it lacks salt, you can add a little.

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