Pumpkin Zucchini Soup

Wash and dice the zucchini, peel and dice the pumpkin, sauté both together with the chili in olive oil and pour in the soup.

Let the soup simmer gently for about 20 minutes, then finely strain. Stir in the crème fraîche and season the soup with salt and pepper.

Preparation Tip:

The soup gets an Asian touch if you refine it with coconut milk instead of crème fraîche.

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