It is one of the simplest summer recipes, but as simple as it is tasty. It has a sour taste and is perfect when enjoyed cold on hot summer days. Zucchini is the predominant ingredient, but there are also roots that give taste and color to the dishes. Dill added at the end of boiling gives the soup a special flavor.
Zucchini goes perfectly with dill in various recipes. The recipe for zucchini pancakes with cheese and dill is one of them. But you can find the simplest example by preparing the soup recipe that we propose below.
Pumpkin Soup with Dill – Ingredients
- 2 medium sized pumpkins;
- 1 onion;
- 1 carrot;
- 1 parsnip;
- 1 small celery root;
- 1 red pepper;
- 1 yellow pepper;
- 1-2 celery stalks with leaves;
- 2 tablespoons of sunflower oil;
- Salt and pepper to taste;
- 1 bunch of green dill;
- a few sprigs of green parsley;
- 3 liters of water;
- lemon juice for tart.
Pumpkin Soup With Dill Recipe – How To Make It
Before starting to prepare the vegetables, put a saucepan with 3 liters of water on the stove.
Peel the onion, wash it and chop finely. Clean the carrot and parsnip, wash them with cold water and cut them into slices. Clean and cut the celery into cubes after washing it well. Wash the celery stalks with the leaves and divide them into 2-3 pieces. Do not mince them as you will add them into larger pieces to be removed later. Celery stalks and their leaves give soups a sour taste and a special aroma. Also wash the dill and parsley and let them drain.
Wash the two peppers, cut them in half and remove the ribs and seeds. Then cut them into strips and cut them into smaller cubes. Wash the courgettes well and cut them into larger cubes. If the pumpkins are from the garden and are not very raw, remove the skin and seeds. When you have all these ingredients ready, you can start making the soup.