Prep 15 mins
Cook 25 mins
This soup was created for the Ready Set Cook #3 contest. When I saw the list of vegetables, they just cried out silky soup! Perfect for a winter's lunch!
- 4 tablespoons butter
- 2 zucchini, cubed (peeling optional)
- 1 cup fresh pumpkin, diced
- 1 medium onion, diced
- 1 red bell pepper, cut into 1 inch dice
- 2 cups corn kernels (fresh, canned or frozen)
- 8 cups water
- 1 vegetable stock cube (1 tablespoon soup powder)
- salt and pepper
- 1 can evaporated milk
- 1⁄2 bunch fresh dill, finely chopped
- Melt the butter in a large Dutch oven.
- Add the vegetables in the order listed, 2 minutes apart.
- Keep stirring in between additions.
- When the zucchini and pumpkin are tender and somewhat softened, add the water and the stock cube.
- Bring to a boil, lower the heat, cover and let simmer for 15 minutes.
- Turn off the heat.
- Either puree the soup in the pot with an immersion blender, or puree in the blender.
- If pureeing in the blender, return the soup to the pot (this is a good advertisement for an immersion blender, just puree the vegetables in the pot, no extra dishes).
- Heat gently over a medium flame.
- Add the can of evaporated milk.
- Stir until heated through.
- Add the fresh dill, stir to distribute evenly.
- Goes supremely well with thick rye bread spread with salty butter.
This was good I did use sweet potato just couldn`t get fresh pumpkin. And I kicked it up a little with some pepper sauce.