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