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    Harvest Pumpkin and Zucchini Soup Recipe

    Harvest Pumpkin and Zucchini Soup Recipe

    Once the weather turns cooler, I love making warm soups for my family. During the fall, one of my favorite flavors is pumpkin. For a delicious and healthy autumn soup, I combined zucchini, pumpkin, and potatoes into a delicious harvest pumpkin and zucchini soup.

    Ingredients

    • 3 cups of unpeeled cubed zucchini
    • 1 15 ounce can of pumpkin
    • 1 15 ounce can of potatoes
    • 1 14.5 ounce can of chicken broth
    • 2 tablespoons of olive oil
    • 2 tablespoons of parsley
    • 1 teaspoon of minced garlic
    • 3/4 cup of milk
    • 1 tablespoon of basil

    Directions

    1. Combine the zucchini, pumpkin, potatoes with juices, chicken broth, olive oil, parsley, and garlic in a large soup pan.
    2. Simmer over medium-low heat until the zucchini begins to soften. Stir occasionally.
    3. Allow the soup to cool slightly.
    4. Transfer the soup in small batches to a blender. Blend until smooth.
    5. Return the blended soup to a large soup pan.
    6. Add the milk and basil to the soup.
    7. Simmer over medium-low heat until hot.
    8. Serve hot.
    9. Refrigerate any uneaten harvest pumpkin and zucchini soup.

    Zucchini Cubed Zucchini

    Zucchini, Pumpkin, and Potatoes Blending the Soup

    Zucchini, Pumpkin, and Potato Puree Harvest Pumpkin and Zucchini Soup

    Image Credits

    Harvest Pumpkin and Zucchini Soup Recipe © 2012 Heather Johnson
    Zucchini © 2012 Heather Johnson
    Cubed Zucchini © 2012 Heather Johnson
    Zucchini, Pumpkin, and Potatoes © 2012 Heather Johnson
    Blending the Soup © 2012 Heather Johnson
    Zucchini, Pumpkin, and Potato Puree © 2012 Heather Johnson
    Harvest Pumpkin and Zucchini Soup © 2012 Heather Johnson

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