Pumpkin velouté soup

 

Ingredients

1 kg zucchini, sliced
​​1 tbsp olive oil or butter
2 cloves garlic, chopped
1 large onion, chopped
3 fl. of tea vegetable or chicken broth
1 fl. tea water
3/4 fl. of milk cream tea
1 fl. milk tea

How to:

Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook for 3-4 minutes until lightly browned.
Add the zucchini, stock and water. Bring to a boil, cover and reduce heat to medium.
Cook for 15-20 minutes or until the courgettes are very soft.
Use a blender to blend until smooth.
Mix the cream and milk. Add salt and pepper to taste.
Serve in bowls, top with a little sour cream if you like, a pinch of grated Parmesan and more pepper.