Pumpkin soup zucchini
Zucchini — 1 Each
Pumpkin — 0.5 Stucki
Corn — 1 Each
Water — 1.5 cups
Cream — 4 tbsp. spoons
Green onions — 70 grams
Spices — to taste
Prepare all the ingredients. Tavern Wash, clean the seeds from the pumpkin.
Zucchini and squash cut into medium slices, corn on the cob, clean, prepare corn. In a saucepan put the stew zucchini, pumpkin, corn, add the onion (chopped green).
Bring to a boil, then reduce heat, let boil the vegetables for 15 minutes.
Then turn off the fire, let the soup cool down under the lid closed for 15 minutes.
In a blender grind all the ingredients until smooth puree. Then put the resulting sauce back into the pan, make a small fire, bring to a boil it is not necessary. Pour the cream, stir and heat 5-7 minutes.
Ready soup of pumpkin and squash can be served as hot and cold (before applying keep in the refrigerator). Serve the soup with croutons recommend and greens.
Pumpkin soup zucchini
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