Practical Pumpkin Soup

Hello Dear Friends,

There are few vegetables that cook as easily as zucchini. I love to cook it from olive oil to salads and even jams. Especially the soup is one of my favorites among the vegetable soups.

It's such an easy recipe that when you think of it, it's enough to throw the randomly chopped vegetables into the pot and fry for a while. If you make the water adjustment according to my measurements, there is no need for licorice or potatoes to have a thick consistency.

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Ingredients for Practical Pumpkin Soup Recipe

• 2 medium zucchini
• 1 medium onion
• 1 cloves of garlic
• 2 medium carrot
• 3 cup of hot water
• 3-4 tablespoons of olive oil
• salt, black pepper, red pepper
• 1 tablespoon chopped dill

How to Make Practical Pumpkin Soup Recipe?

1. Peel and coarsely chop the carrots and zucchini.
2. Peel the onion and cut it into 4-5 parts.
3. Put the olive oil in the pot, add the zucchini, carrot, onion and garlic and fry for 2 minutes.
4. Add water and salt to it and cook on medium heat until the vegetables are completely soft.
5. Pass the softened vegetables through the blender until they reach a smooth consistency. Add the dill and mix it and remove from the heat.
6. Serve hot, seasoned with spices.