Pumpkin and Zucchini Soup
This pumpkin and zucchini soup is a light, creamy, and nourishing vegetable soup that is perfect for chilly days. Made with pumpkin, zucchini, potatoes, and shallot, it has a naturally sweet flavor and a smooth, comforting texture.
It is an easy one-pot recipe that requires minimal preparation. Serve it hot with a drizzle of extra virgin olive oil for a simple lunch or dinner. You can also prepare it ahead of time and enjoy it the next day, either reheated or chilled.
The basic recipe is delicious on its own, but you can easily customize it with your favorite herbs and spices. For a richer version, add grated Parmesan cheese, crispy bacon, toasted seeds, or homemade croutons.
Why You’ll Love This Pumpkin and Zucchini Soup
- Easy to make: Everything cooks together in one pot.
- Healthy and filling: Packed with vegetables, fiber, and potassium.
- Naturally creamy: Potatoes give the soup a smooth, velvety texture without needing cream.
- Perfect for meal prep: Store it in the refrigerator and enjoy it the next day.
- Easy to customize: Add herbs, spices, cheese, bacon, or croutons to suit your taste.
Ingredients
For 2 servings, you will need:
- 700 g pumpkin, peeled and cleaned
- 3 medium zucchini (courgettes)
- 2 medium potatoes
- 1 shallot
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, as needed
- Water, as needed
How to Make Pumpkin and Zucchini Soup
1. Prepare the vegetables
Remove the skin and seeds from the pumpkin, then cut it into large chunks.
Peel and wash the potatoes, then cut them into pieces. Wash the zucchini and cut them into chunks as well.
Peel the shallot and roughly chop it.
2. Cook the vegetables
Place the pumpkin, zucchini, potatoes, and shallot in a large pot.
Add enough water to just cover the vegetables. Season with salt and black pepper.
Cover the pot with a lid and cook over medium-low heat for about 40 minutes, or until all the vegetables are very tender.
3. Blend the soup
Once the vegetables are completely cooked, use an immersion blender to blend everything directly in the pot.
Continue blending until the soup is smooth and creamy. If the soup is too thick, add a little hot water until it reaches your preferred consistency.
4. Serve
Pour the hot pumpkin and zucchini soup into bowls.
Finish each serving with a drizzle of extra virgin olive oil and a little freshly ground black pepper.
Serve immediately with crusty bread, croutons, or your favorite toppings.
Recipe Variations
This simple vegetable soup is easy to adapt.
- Creamier: Add a splash of milk or cooking cream.
- Cheesy: Stir in grated Parmesan before serving.
- Spicy: Add chili flakes, curry powder, or smoked paprika.
- Herby: Try thyme, rosemary, parsley, or basil.
- With bacon: Top with crispy cooked bacon for extra flavor.
- With croutons: Add toasted bread cubes for crunch.
- Vegan: Keep the recipe as written and use vegetable stock instead of water if desired.
Storage
Allow leftover soup to cool, then transfer it to an airtight container and refrigerate.
It can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little water if the soup has thickened.
You can also enjoy the soup cold if you prefer.
Nutrition Information
Servings: 2
Calories: 349 kcal per serving
| Nutrient | Amount |
|---|---|
| Total Fat | 8.1 g |
| Saturated Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 46 mg |
| Carbohydrates | 66.9 g |
| Fiber | 10.1 g |
| Total Sugars | 12.3 g |
| Protein | 10.8 g |
| Calcium | 139 mg |
| Iron | 5 mg |
| Potassium | 2,845 mg |
Nutrition information is provided as a general estimate and may vary depending on the ingredients and quantities used.
Frequently Asked Questions
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash works very well in this soup and gives it a naturally sweet, creamy texture.
Can I use vegetable stock instead of water?
Absolutely. Vegetable stock can add extra flavor to the soup. Use a low-sodium stock and adjust the salt according to taste.
Can I freeze pumpkin and zucchini soup?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers. Leave some space for expansion and freeze for up to about 3 months for the best quality.
Can I make this soup without potatoes?
Yes. You can leave out the potatoes, although the soup will be less thick and creamy. You can add more pumpkin or zucchini instead.
What can I serve with pumpkin and zucchini soup?
Serve it with crusty bread, garlic bread, homemade croutons, a simple salad, or a grilled sandwich for a more complete meal.
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