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Ingredients

Adjust Servings:
1 cup Pumpkin
1 cup Zucchini
1/4 cup Milk
to taste Salt
to taste Pepper powder

Nutritional information

98
Calories
5.53 g
Protein
2.8 g
Fiber
9.81 g
Sugar
2.43 g
Fat
9.27 g
Cabohydrates
45.2 mg
Sodium
995.4 mg
Potassium

Zucchini Pumpkin Soup

  • 15 mins
  • Serves 2
  • Easy

Ingredients

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When hubby asks for pumpkin soup and you have very less quantity of pumpkin but have a lone zucchini in the refrigerator , looking at you every single time you open that door hoping to be useful , a wicked thought comes to mind of sneaking in zucchini with the pumpkin and just praying that he will never know. And I was lucky that he did not notice it at all and even went for a second serving πŸ™‚

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Steps

1
Done

Cut the pumpkin and zucchini in small pieces

2
Done

Transfer it to the pressure cooker with the necessary amount of water and pressure cook it upto 3 whistles. Switch off the fire and let it cool down completely

3
Done

Grind it to a smooth paste.

4
Done

Transfer it back to the pressure cooker. Add the salt, pepper and milk and the required amount of water to get the consistency needed and boil for 1 minute. Switch off the fire and serve

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Veena

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