Pumpkin Zucchini Celery Soup

Name: Pumpkin Zucchini Celery Soup
Cook time: 28 min
Total time: 28 min
Ingredients: celery 100 g (≈ 3 stalk); pumpkin 240 g (≈ 1½ piece); zucchini 140 g (≈ ½ piece); water 480 ml; olive oil 1⅓ tablespoon; onion powder ¾ teaspoon; honey ⅔ tablespoon; salt ¾ teaspoon; butter ⅔ tablespoon; cinnamon ¼ teaspoon

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Begin by heating olive oil and butter in the pot to gently saute celery with onion powder and cinnamon, releasing aromatic base. Introduce chopped pumpkin and zucchini to soften and meld flavors. Pour in water to simmer until vegetables reach creamy tenderness, incorporating honey and salt towards the end for balanced sweetness and seasoning, evoking cozy autumn warmth without overcooking delicate zucchini.

Difficulty

Cooking Time

28 min

Ingredients

celery100 g (≈ 3 stalk)
pumpkin240 g (≈ 1½ piece)
zucchini140 g (≈ ½ piece)
water480 ml
olive oil1⅓ tablespoon
onion powder¾ teaspoon
honey⅔ tablespoon
salt¾ teaspoon
butter⅔ tablespoon
cinnamon¼ teaspoon

Cookware

Steps

1heat olive oil and butter in the pot over medium heat 2 min, add celery, onion powder, and cinnamon and saute 3 min until aromatic
2chop pumpkin and zucchini into bite-sized pieces, add to the pot and cook 6 min to soften
3pour in water, bring to a simmer 15 min until vegetables are creamy tender
4stir in honey and salt towards the end and cook 2 min to blend flavors

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