Pumpkin and Zucchini Soup
Spice up your Pumpkin and Zucchini Soup!
2 Tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 Hokkaido pumpkin (1 lb.), chopped
2 zucchini, chopped
1 qt. (4 cups) vegetable broth
1 can (about 13.5 oz.) coconut milk
4 tsp. Vegetable Allrounder
Salt and pepper
Heat the oil in a large saucepan over medium heat. Add the onions and garlic and cook for 2 to 3 minutes or until the onions and garlic are translucent; stirring frequently.
Add the pumpkin and zucchini. Cook and stir for 5 minutes or until the vegetables are lightly browned. Sprinkle the Vegetable Allrounder over the vegetables and stir.
Stir in the vegetable broth, then bring the soup to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer the soup for 15 to 20 minutes or until the vegetables are tender, stirring occasionally.
Remove the soup from the heat. Add the soup, in small batches, to a blender container, then blend until smooth. Return each batch of the pureed soup to the saucepan.
Add the coconut milk to the soup and stir. Cook the soup over low heat until the soup is heated through, stirring occasionally.
Season the soup with the salt and pepper to taste before ladling the soup into bowls to serve.
Tip: Garnish the bowls of hot soup with sprigs of fresh parsley or cilantro before serving.
- Serving Size
- 1 serving
- per serving
- 9.5 grams
- 8.4 grams
- 3.6 grams