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Creamy Zucchini Soup with Crunchy Pepitas – Easy 20-Minute Recipe

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A velvety, savory zucchini soup that comes together in just 20 minutes. No heavy cream needed—just simple, fresh ingredients blended into a comforting bowl, topped with crunchy toasted pepitas.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 pounds), roughly chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • ½ cup whole milk, half-and-half, or unsweetened oat milk
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • ⅓ cup raw pepitas (hulled pumpkin seeds)
  • Pinch cayenne pepper (⅛ teaspoon, optional)
  • Fresh herbs (optional, such as thyme or basil)

Instructions

  1. Prep the vegetables: Wash zucchini, trim ends, and roughly chop into 1-inch chunks. Dice onion and mince garlic.
  2. Toast the pepitas: Place a small skillet over medium heat. Add raw pepitas in a single layer and cook, shaking occasionally, until they start to pop and turn golden brown (3-4 minutes). Transfer to a bowl and toss with a pinch of salt and cayenne. Set aside.
  3. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent (4-5 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  4. Cook the zucchini: Add chopped zucchini and ½ teaspoon salt. Stir and cook for about 5 minutes, stirring occasionally, until zucchini softens and releases water.
  5. Add the broth: Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 8-10 minutes until zucchini is very tender. Add fresh herbs if using.
  6. Blend until smooth: Remove pot from heat. Use an immersion blender to blend soup directly in the pot until smooth. If using a countertop blender, work in batches (fill no more than halfway, remove center cap, cover with a towel, and blend). Return blended soup to pot.
  7. Finish with milk: Stir in milk or cream. Taste and adjust seasoning with additional salt and pepper. If too thick, add a splash more broth or milk. Heat gently over low heat for 1 minute (do not boil after adding milk).
  8. Serve immediately: Ladle soup into bowls and top each with a generous sprinkle of toasted pepitas. Optional: drizzle with olive oil or add fresh herb leaves.

Notes

Don’t skip toasting the pepitas—they add essential crunch and nutty flavor. Season in layers (salt at each stage) for depth. For dairy-free, use unsweetened oat milk or coconut milk. Soup improves overnight; store pepitas separately. To thicken, simmer uncovered or blend in a small cooked potato. To thin, add extra broth or milk.

Nutrition

Keywords: creamy zucchini soup, easy zucchini soup, 20-minute soup, healthy soup, vegetarian soup, gluten-free soup, pepitas, pumpkin seeds

Find it online: https://platebelle.com/creamy-zucchini-soup-with-crunchy-pepitas-easy-20-minute-recipe/