Comforting And Silky Vegetable Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 tablespoons butter
• 2 zucchini, cubed (peeling optional)
• 1 cup fresh pumpkin, diced
• 1 medium onion, diced
• 1 red bell pepper, cut into 1 inch dice
• 2 cups corn kernels (fresh, canned or frozen)
• 8 cups water
• 1 vegetable stock cube (1 tablespoon soup powder)
• salt and pepper
• 1 can evaporated milk
• 1/2 bunch fresh dill, finely chopped

Recipe

• 1 melt the butter in a large dutch oven.
• 2 add the vegetables in the order listed, 2 minutes apart.
• 3 keep stirring in between additions.
• 4 when the zucchini and pumpkin are tender and somewhat softened, add the water and the stock cube.
• 5 bring to a boil, lower the heat, cover and let simmer for 15 minutes.
• 6 turn off the heat.
• 7 either puree the soup in the pot with an immersion blender, or puree in the blender.
• 8 if pureeing in the blender, return the soup to the pot (this is a good advertisement for an immersion blender, just puree the vegetables in the pot, no extra dishes).
• 9 heat gently over a medium flame.
• 10 add the can of evaporated milk.
• 11 stir until heated through.
• 12 add the fresh dill, stir to distribute evenly.
• 13 goes supremely well with thick rye bread spread with salty butter.