Great Pumpkin Cream Soup Memoirs

This soup is one of the best soups especially in summer when zucchini are plentiful. It’s quick and easy to prepare and still delicious. You can also use squash that has not been plucked quickly enough and is too large for other recipes. Large zucchini only remove large stones before using them so that only the flesh and skin of the zucchini remain. Do not peel it either, because it contains a lot of vitamins, and they give this soup a more beautiful color.

Here are some ideas for consuming pumpkin:

Chocolate and pumpkin pastries

One-pot noodles with zucchini, cherry and mint

Pumpkin noodles with amatrichiana sauce

Cream of corn soup with potatoes and zucchini

Meatballs with zucchini and feta on a salad covered with avocado

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Ingredients (for two people)

2 tablespoons (olive)

1 bur

2 garlic cloves

2 green zucchini

0.8 liters of vegetable soup base

cayenne pepper (optional)



2 sprigs of chives (optional)


Wash the bottle well and cut it into cubes. If the pumpkin is large and has a lot of seeds, remove it. But don’t peel the zucchini!

Fry shallots in hot oil to soften without changing color. Add the minced garlic and sauté for another minute, then shake the zucchini cubes into the shrimp and pour over the soup base. There should be enough liquid to cover the flasks and no more. Sprinkle with cayenne pepper if desired, stir and cook until zucchini is tender.

When the zucchini is tender, reserve the soup, then pour it back into the shrimp. Season the soup to taste and add salt if necessary.

If desired, fry the zucchini in a pan (add a little salt and pepper) and garnish the soup with it. Also garnish with a little fresh chives.


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