Vegetable soup with pumpkin and cream

Vegetable soup with pumpkin and cream is quick, easy, and made in just one pot. The pumpkin adds a bright sweetness, the tomatoes provide color and a slight tang, celery root gives its characteristic flavor and aroma, and zucchini contributes a delicate texture.

Ingredients:

  • Pumpkin: 500 g
  • Zucchini: 350 g
  • Bell pepper: 150 g
  • Tomatoes: 180 g
  • Celery root: 100 g
  • Onion: 100 g
  • Carrot: 100 g
  • Garlic: 10 g
  • Cream: 200 ml
  • Green onion: 30 g
  • Salt: 1 tsp
  • Ground black pepper: 1/8 tsp
  • Vegetable oil: 30 ml
  • Water: 1.5 liters

Preparation:

  1. Peel and cube the pumpkin. Cube the zucchini. Peel and cube the celery root, carrot, and onion.
  2. Heat vegetable oil in a thick-bottomed pot, and add the celery, onion, and carrot. Sauté for 3-5 minutes.
  3. Add the pumpkin and sauté for 3 minutes. Add the zucchini and sauté for another 3 minutes.
  4. Dice the bell pepper and tomatoes. Mince the garlic and green onion. Add the garlic and bell pepper to the pot and sauté for 1-2 minutes. Then add the tomatoes and green onion.
  5. Pour in the water and bring it to a boil. Simmer for 15-20 minutes.
  6. Add salt and ground black pepper. Pour in the cream and heat for 1-2 minutes over low heat.
  7. Serve the soup in bowls and enjoy!

Bon appétit!

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