Creamy zucchini and pumpkin seed soup from Christopher Kimball's Milk Street Magazine, Sep/Oct 2020 (page 8)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CynthiasCooking on September 09, 2020

    I loved this. Originally made it only because the zucchini were starting to pour in from the garden. Have made it three times now. The color is just as beautiful as the photo, if you don't overcook it. I would say to cook it just until it starts to almost become translucent - not until it is translucent. Also I have always made it only with water, not chicken broth, because I rarely have chicken broth on hand and I'm often cooking for vegetarians. It's also great wtih chevre or yogurt swirled in, instead of creme fraiche.

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