Today we’re making pumpkin and zucchini soup: autumn and spring in the same bowl. I actually happened to make this light soup by chance: I had a little piece of pumpkin and a zucchini in the fridge and improvised.
I won’t tell you how delicious it turned out. I added a lot of flavor to this soup using some of the yellow chili pepper you see in the photo — it’s not very spicy but it gives a nice fresh taste to the dish. I also scented everything with rosemary, which I think goes perfectly! Come and read the recipe…
Here are a few other light soups to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 1Persona
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2 1/2 cups pumpkin
- 1 1/4 cups zucchini
- 3/8 cup whole wheat pasta
- 1 clove garlic
- 1 teaspoon extra virgin olive oil
- 1 sprig rosemary
- to taste salt and pepper
- to taste chili pepper (optional)
- Points per serving = 5 WW points
Tools
- Cutting board
- Knife
Steps
First, clean the pumpkin and zucchini and cut them into cubes.
In a large pot pour the oil, add the chili cut into rings and the garlic whole or sliced. As soon as the garlic starts to sizzle, add the pumpkin cubes and a little water and let it cook gently.
When the pumpkin begins to soften, also add the zucchini cubes and, if you prefer, remove the garlic clove. Cover lightly with water, add a pinch of salt, and as soon as it boils add the pasta.
Continue cooking over medium heat with the lid on, stirring occasionally: if the pumpkin and zucchini soup seems too dry add more hot water. I avoid adding too much water at once; I prefer to adjust as I go to obtain the level of “brothiness” I like! OK, “brothiness” is a term I made up, but I can’t think of another word!
As soon as the pasta is cooked our pumpkin and zucchini soup is ready! Here it is served in the bowl with rosemary and chili as garnish: isn’t it beautiful?
You can add extras as you like, for example red lentils or chickpeas. Nutritional yeast sprinkled on top also goes very well, but don’t forget, if you add extras, to count the additional Weight Watchers points.
Let me know if you made it in the comments below or on Facebook.
Enjoy your meal!
by Giovanna Buono
What is nutritional yeast?
In this recipe you also find nutritional yeast, which is a deactivated yeast rich in vitamin B12. It is widely used in vegan cooking because it gives dishes a cheesy flavor. To learn more read here: Nutritional Yeast: what it is, how to use it and why!
You can omit it, but in that case add spices to taste to increase the final dish’s flavor. You can of course also add a teaspoon or two of the many vegan parmesan alternatives now available commercially or homemade; if you are not vegan you can add regular parmesan, but if you make substitutions you should consider 1 additional WW point.
