Pumpkin, zucchini, and tomato soup, a delightful and comforting first course for cold and snowy evenings. It’s so easy; just add whatever you find in the fridge, like celery and carrot… Today, I also found 2 Italian frying peppers and added them. Let me tell you, they blended perfectly. This detoxifying soup is perfect before the holidays, helping us appreciate the delicacies to come even more. I often prepare pumpkin, zucchini, and tomato soup, sometimes varying the ingredients. When pumpkin is not in season, I use kale or broccoli, but usually the market offers vegetables year-round, so we can find everything at any time of year.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 317.52 (Kcal)
- Carbohydrates 31.82 (g) of which sugars 9.99 (g)
- Proteins 7.38 (g)
- Fat 15.41 (g) of which saturated 2.20 (g)of which unsaturated 0.46 (g)
- Fibers 3.57 (g)
- Sodium 945.10 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.2 oz Delica pumpkin
- 5.3 oz zucchini
- 10 cherry tomatoes
- 2 Italian frying peppers
- 4.2 oz pasta (smooth sedani)
- 1 tbsp tomato paste
- 1/2 cup water
- 2.1 tbsp extra virgin olive oil
- 3.5 oz white wine
- to taste lemon zest
- 1 tsp salt
- 1 bunch parsley
Tools
- Chopper
- Pan
- Small Pot
Steps
In September, I visited Puglia and bought several cherry tomatoes, which I immediately froze when I got home. When the time is right, I use them for soups, pizzas, or simply to prepare pasta with tomato and basil, which I love so much. I have different ways to preserve fresh basil and how to preserve it for the winter, I’ve added the link if you’d like to check it out.
After chopping all the vegetables into small cubes, I placed them in a pan, including the cherry tomatoes, added water, and began to heat over low heat.
Five minutes after the cooking water began to heat up, I removed the frozen cherry tomatoes and placed them in the chopper,
reducing them to a puree.
While the pumpkin and zucchini with the rest were cooking, I added the previously pureed cherry tomatoes. Cook for 35 minutes.
Then pour the pasta directly into the soup.
Cook everything together for the time indicated on the pasta package.
For my pasta, it took 10 minutes. If you see that more water is needed, add it little by little. Always keep a small pot of boiling water ready.
And here it is, the pumpkin, zucchini, and tomato soup ready with a final drizzle of raw olive oil.
