Creamy Pumpkin, Zucchini & Potato Soup

A tasty and healthy dish for adults and children! Thick creamy soup with pumpkin, zucchini and potatoes fits almost all dietary restrictions. It can be given to children and the elderly — it is rich, satisfying, light and healthy.
cook time: 1h
Ruby Colston
Creamy Pumpkin, Zucchini & Potato Soup

Nutrition Facts (per serving)

61
Calories
2g
Fat
11g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Nutmeg 1 g
Potato 2 pc
Sour cream (for filing) 50 g
Zucchini 150 g
Carrot 1 pc
Bulb onions 1 pc
Pumpkin 100 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for the vegetable puree soup. If desired, the set of vegetables can be changed according to taste and availability. To get a lower-calorie diet soup, it is better to add zucchini to a set of vegetables and, conversely, exclude potatoes. And for the everyday menu, it is better to cook soup with potatoes; it will turn out hearty and nutritious even without meat in the composition. Wash the potatoes, peel them and cut them into cubes so that they cook faster.

Step 2

Step 2
Wash the carrots, peel and cut into large pieces or circles. Peel the onions and cut them into several pieces.

Step 3

Step 3
Wash the zucchini; if its skin is already rough, remove it, remove the pulp and seeds, and cut the zucchini into cubes. Young zucchini can be cut together with the skin.

Step 4

Step 4
To add a special flavor to the soup, you can add a piece of fresh pumpkin; it will make the soup even healthier. You can add another clove of garlic for flavor.

Step 5

Step 5
Place the potatoes and carrots in a saucepan, fill with water and put on fire. When the water boils, reduce the heat to medium and cook the vegetables for about 10 minutes. Then we lower the remaining vegetables into the pan: onions, zucchini and pumpkin; these vegetables need less time to cook, and in order for them to retain more vitamins, it is better not to overcook them and do not immediately put them into the pan with potatoes.

Step 6

Step 6
Cook over medium heat for about 15 more minutes. Add salt, ground black pepper, a pinch of nutmeg and chopped garlic to taste. Stir and keep on fire for a couple more minutes. Turn off the fire. Drain off some of the broth. Using a blender, turn the vegetables with the rest of the broth into puree.

Step 7

Step 7
If the puree soup turns out to be too thick, then add a little more of the reserved vegetable broth. Put the soup on the fire, let it boil, stirring, turn off the heat. The soup is ready. Serve it to the table, optionally with sour cream and crackers. Bon appetit!

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