2 cups of pumpkin cut into cubes
2 cups of zucchini cut into cubes
2 potatoes, peeled and cut into cubes
1 large onion, cut into rings
2 cups of homemade chicken broth without salt
3 tablespoons of olive oil
Seasoning:
4 sprigs of parsley
4 sprigs of thyme
1 clove of garlic
1/4 cup of heavy cream
1 tablespoon of chopped fresh parsley
2 cups of pumpkin cut into cubes
2 cups of zucchini cut into cubes
2 potatoes, peeled and cut into cubes
1 large onion, cut into rings
2 cups of homemade chicken broth without salt
3 tablespoons of olive oil
Seasoning:
4 sprigs of parsley
4 sprigs of thyme
1 clove of garlic
1/4 cup of heavy cream
1 tablespoon of chopped fresh parsley
In a pot, combine the pumpkin, zucchini, potato, and onion
Add the broth and oil
Cover and cook over low heat, stirring occasionally or until the vegetables are tender
Meanwhile, chop the parsley, thyme, and garlic
Transfer to a small bowl
Add the heavy cream and parsley, and mix well
Blend the soup in a blender or food processor
Return to the pot
Add the seasoning
Heat slowly, without boiling
Serve hot immediately
Serves 8 with approximately 293 calories each.
