Zucchini or pumpkin soup
ingredients
- Zucchini or autumn pumpkins (all are suitable!)
- a few carrots
- a few potatoes
- Vegetable, beef or chicken bouillon (if possible homemade)
- Salt, pepper, a little marjoram, some cumin
- and a lot of different vegetables, like 2 thick slices of celery, some celery, a few porer rings and what else the vegetable garden offers (or the discounter)
- many different herbs, such as lovage, sage leaves, parsley, basil leaves
- some bacon
- 1 large onion, 1 large garlic clove (if you do not like garlic, leave it out)
- Cooking cream (15% fat) or coffee cream
- water
- Large pot, wooden spoon, hand blender
preparation
Finely chop the onion and garlic and fry until smooth, add the bacon. Then add some water and simmer gently. Remove the courgettes from the zucchinis or pumpkins, do not peel zucchini. Cut all vegetables into small cubes and add to the onions in the large pot and lightly sauté, season, add Bouillion.
From time to time fill up with some water (check consistency and stir with the wooden spoon more often). When all is well, puree with the hand blender, but not everything, so that a few pieces are in the soup. Check consistency again and add some water if necessary.
Finish with nutmeg. Now add the cream and boil only briefly! Serve the soup with freshly chopped parsley.
For this you still need warm toast. If necessary, cut Wienerle into the soup. As a drink maybe a wine spritzer or a strong black beer are suitable.
PS: I always cook a big pot and freeze portions.
