Parmigiano, Garlic and Zucchini Soup with Toasted Pumpkin Seeds

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!

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

Click on photos to enlarge

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!

Source: garlicgirl.com