I’m not sure what compells me to get up at 6:30 a.m. on a Saturday to make garlic and zucchini soup, but it happened and I’m kind of happy it did. The truth of the matter is, I wake up often with an inspired thought about a certain ingredient and I can’t get it off my mind until I create with it.
OK, so this morning I was thinking about the great-looking zucchini I’ve had for a couple days, and it occured to me that I’ve never made a creamy soup with this versatile veggie. Less than an hour after that thought, the dish above was born and I am sitting here writing this post on breakfast of Parmigiano, Garlic and Zucchini Soup with Toasted Pumpkin Seeds and a side of artisan olive bread.
I totallly recommend this soup because it’s incredibly easy and absolutely full of flavor. It’s not really an ideal choice for breakfast ; ), but it would be great for lunch and perfect for dinner with a side salad and your favorite crusty bread.
All you really do is saute the veggies, puree them and then stir in some cream, parmigiano cheese and top with toasted pumpkin seeds! So delish and easy!
Parmigiano, Garlic and Zucchini Soup with Toasted Pumpkin Seeds
Ingredients
- 4-5 zucchini sliced in 1/2 inch pieces
- 1 medium onion chopped
- 8 cloves fresh garlic sliced thinly (make sure to remove tough little corners)
- about 3 tablespoons extra virgin olive oil
- 1/2 cup chicken broth
- 1/4 cup or more half and half
- handful of pepitas shelled pumpkin seeds
- 1/4 cup freshly grated or shredded parmigiano cheese I actually prefer Pecorino Romano
- kosher salt and freshly ground black pepper to taste
- optional: a little fresh cilantro rougly chopped
Instructions
- Heat a couple tablespoons of olive oil in heavy bottom pan or shallow pot. Saute zucchini, onions, cilantro, garlic and a little salt until zucchini is lightly browned.
- Add to food processor and puree.
- Return to pan on medium low heat, add chicken broth and add additional salt (and pepper) as desired.
- Add half and half, shredded cheese and heat through for a couple more minutes.
- While you're finishing up the soup, throw pepitas in separate heated pan for a few minutes until aromatic and toasty looking. Remove and set aside.
- Ladle soup in serving bowls, drizzle with a tiny bit of olive oil, top with pepitas and a little more parmigiano cheese if desired.
- Enjoy!
Hi there Jodi,
Yummy! This sounds so good, and you are right, so easy too! You are so talented, and such an amazing cook. Keep up the great work, and I will stop by again soon!
Anna 🙂
Hey Jody, What a fun website! Your pumpkin scones are fabulous! A delicious and unexpected afternoon treat! And it looks like the ideas just keep a-comin’ into that culinary-inspired head of yours. The fig and anise biscotti, the Oaxacan mole, the soups and frittatas … how on earth are you so slim??? See you next week,
joan
Joan, how sweet?! I’m so glad you liked the pumpkin scone – and thank you for stopping by my blog. Next time I bring biscotti to work, I’ll set some aside for you!
I’ve never even considered turning zucchini into soup! I have to say though, just the title had me drooling! Can’t wait to try this, with some crusty bread it would make a flawless meal.