Description
This soup was created for the ready set cook #3 contest. When i saw the list of vegetables, they just cried out silky soup! Perfect for a winter's lunch!
Ingredients
- Butter
- Zucchini
- Fresh Pumpkin
- Onion
- Red Bell Pepper
- Corn Kernels
- Water
- Vegetable Stock Cube
- Salt And Pepper
- Evaporated Milk
- Fresh Dill
Instructions
- Melt the butter in a large dutch oven
- Add the vegetables in the order listed, 2 minutes apart
- Keep stirring in between additions
- When the zucchini and pumpkin are tender and somewhat softened, add the water and the stock cube
- Bring to a boil, lower the heat, cover and let simmer for 15 minutes
- Turn off the heat
- Either puree the soup in the pot with an immersion blender, or puree in the blender
- If pureeing in the blender, return the soup to the pot
- Heat gently over a medium flame
- Add the can of evaporated milk
- Stir until heated through
- Add the fresh dill, stir to distribute evenly
- Goes supremely well with thick rye bread spread with salty butter