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Creamy Zucchini and Pumpkin Seed Soup
In Zagreb, Croatia, we learned to make this soup, called krem juha od tikvica sa bučinim košticama. “Krem” means cream, but the soup has no dairy in it. Instead, it gets its richness from toasted pumpkin seeds that are simmered then pureed with tender slices of zucchini; together they yield a silky, velvety texture. Fresh dill and lemon zest lift and brighten the flavors. Our inspiration recipe used pumpkin seed oil; if you can find it, use it in place of the olive oil—it will heighten the nuttiness of the toasted seeds. Vegetable broth and chicken broth work equally well here, so use whichever you prefer.
4
Servings
Tip
Don’t overcook the zucchini. A brief simmer is key for vivid flavor and color. Be sure to blend the soup mixture in batches. If the blender jar is too full, the burst of steam may loosen the lid and cause splattering.
45 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil or pumpkin seed oil
-
1
cup raw pumpkin seeds
Directions
-
01In a large Dutch oven over medium, combine the oil and pumpkin seeds. Cook, stirring often, until fragrant and lightly toasted, about 5 minutes. Using a slotted spoon, transfer to a small bowl; set aside.
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August 12, 2022
So good!
I made this for my dad and we both loved it. He usually asks for meat but not this time; he only asked if there would be enough for the following day! I grated the Zucchini the day before so I was able to squeeze out even more liquid from my overgrown zucchini.
September 18, 2022
creamy zuchinni pumpkin seed soup
Delicious and very unique
Fabulous recipe - even without the optional creme fraiche on top, the soup is amazing creamy. One note - do not try to save time & effort by attempting to blend with a hand blender. Mine was not powerful enough to fully liquify the pumpkin seeds and the result will be gritty and not creamy. You really need the power of a good blender to achieve the desired result.
Love zucchini, and even have a zucchini soup recipe we enjoy, but this sounded interesting. When using a blender, the texture and consistency are nice (skip the stick blender - it won't do the job- but felt the taste of the pumpkin seeds overpowered the delicate zucchini. Dill was nice, our regular zucchini soup recipe uses basil. Not a keeper for us.
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