Today we are preparing pumpkin and zucchini soup: autumn and spring in the same dish! I happened to make this light soup quite by chance: I had a piece of pumpkin and a zucchini in the fridge and here is the result:
I can’t tell you how delicious it turned out! I added a lot of flavor to this soup using a bit of the yellow chili pepper you see in the photo, it’s not very spicy but adds a nice fresh taste to the dish. And I scented it all with rosemary which I think is perfect! Come read the recipe…
Here are some other light soups to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Autumn, Summer, Autumn
Ingredients
- 10.5 oz pumpkin
- 5.3 oz zucchini
- 1.4 oz whole wheat pasta
- 1 clove garlic
- 1 tsp 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
Preparation
First, clean the pumpkin and zucchini and cut them into cubes.
In a large pot, pour in the oil, sliced chili pepper, and whole or sliced garlic. As soon as the garlic starts to fry, add the pumpkin cubes and a little water, and let it cook slowly. When the pumpkin starts to soften, add the zucchini cubes, and if you prefer, remove the garlic clove. Cover just with water, add a bit of salt, and as soon as it boils, add the pasta.
Continue to cook over moderate 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 right away; I prefer to adjust gradually to achieve 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 on a plate with rosemary and chili pepper as decoration: isn’t it beautiful?
You can make additions as you please, such as red lentils or chickpeas. Nutritional yeast sprinkled on top is also very nice, but don’t forget, if you make additions, to count the extra Weight Watchers points! Let me know in the comments below if you made it…
Enjoy your meal!
by Giovanna Buono
Notes
Notes
What is nutritional yeast?
In this recipe, you’ll also find nutritional yeast, which is an inactive yeast rich in vitamin B12. It is widely used in vegan cooking as it gives dishes a cheesy flavor. For more information, read here: Nutritional Yeast: What It Is, How to Use It, and Why! You can omit it, but in that case, add some spices to taste to make the final dish more flavorful. You can also add a teaspoon or two of the many vegan parmesan alternatives now available commercially or homemade; if you are not vegan, even the classic parmesan, but if you make substitutions, you will need to consider 1 more WW point.
