Thanks for stopping by! I looooved this soup so hope you try it some time!
May marks the start of zucchini season but I love this puréed soup anytime of year.
It’s surprisingly healthy — there’s no heavy cream or dairy in it, just a handful of toasted pumpkin seeds to thicken it up.
Give it a try before zucchini go out of season!
Note: This soup can be served hot in the cooler months and cold in the summer.


1 tablespoon olive oil
2 medium fresh zucchini cut in large chunks
3-4 salted anchovies (salt-packed anchovies)
1/4 teaspoon chili powder or pepper
2 tablespoon toasted pumpkin seeds
pinch of nutmeg and curry


Boil zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 15 minutes.
Pour zucchini, toasted pumpkin seeds and 3-4 salted anchovies into a blender taking care to avoid burns by not filling the blender more than halfway.

Anchovies are extremely salty. Many people don’t like them by themselves, but they can be used effectively to add flavor. I use anchovies as a seasoning to substitute salt.

Pour soup into bowls and sprinkle grated carrot over top. Season with pepper, curry and nutmeg, to taste, and add 1 tablespoon of olive oil.
Buon appetito!

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