Autumn is harvest time, including zucchini and pumpkins. These vegetables can be used to make a million different dishes. Zucchini soup with pumpkin is light, tasty and low in calories.
- Zucchini - one or two (medium-sized, young)
- Pumpkin - a few small slices
- Carrots - one
- One onion (small)
- Salt - a little (you can not salt at all)
- Soft processed cheese - about 100 grams
1. Peel the squash and pumpkin and cut into small pieces of any shape.
2. Pour the slices of zucchini and pumpkin into a cooking pot and pour cold water (water should be 1-1.5 cm higher than vegetables).
3. Bring vegetables to a boil and then cook over low heat until they are soft.
4. In a frying pan, sauté chopped onions and grated carrots.
5. Cool soft vegetables a little, add carrots and onions to them and grind with a blender.
6. Salt the resulting vegetable puree (optional) and put on fire.
7. When boiling, add the cheese so that it dissolves (the final taste of the soup will depend on the taste of the cheese: mushroom, creamy, etc.).
8. Remove the soup from the stove and cool slightly.
This soup can be served with croutons or croutons, add herbs or spices, each time the taste will be different and unusual.
