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Zucchini pumpkin soup

You can't go wrong with these two, they go together like, well, zucchini and pumpkin! This soup is super easy to make, requires only a few ingredients, is dairy-free and full of all the vitamins and veggies your body needs!

Zucchini pumpkin soup

For 4-5 servings

All you need is:

- 1/2 pumpkin (medium size)

- 2 large zucchinis

- Crushed sea salt

- 1-2 tsp regular salt

- Olive oil

- 1/2 cup oats

- 1 red onion (medium size)


1- Pre-heat the oven to 200 degrees Celsius.

2- Wash the zucchini and pumpkin and chop it into large size, place in an oven tray, brush with olive oil and crushed sea salt. Place the tray in the oven for 30 minutes, take the zucchini out, then place the tray with the pumpkin only for a further 15 minutes. Place the zucchini aside, let it cool down, then chop into smaller cubes.

3- Chop the red onion into slices, and in a large pot, heat up 4 tbsp of olive oil and add the onions. Add the chopped zucchini once the onions turn a yellowish color. Stir together for a minute or two, then add boiling water to cover. Set the heat on low.

4- In the meantime, the pumpkin should be done. Take it out of the oven, peel and chop into small cubes carefully (using a knife and fork to avoid burning your skin!)

5- Add the pumpkin cubes to the large pot, stir together and add the oats and salt to taste (you may need 1-2 tsp according to how you like it)

6- The final step is, you guessed it, blend together all the ingredients and voila! You should end up with a thick and creamy tasty soup without any dairy or butter.

Enjoy with a side of rye bread or croutons!

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