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Parmigiano, Garlic and Zucchini Soup with Toasted Pumpkin Seeds

Servings: 3

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!