Ingredients:
4 tablespoons butter
2 zucchini, cubed ( peeling optional)
1 cup fresh pumpkin, diced
1 medium onions, diced
1 red bell peppers, cut into 1 inch dice
2 cups corn kernels ( fresh, canned or frozen)
8 cups water
1 vegetable stock cubes ( 1 tablespoon soup powder)
salt and pepper
1 can evaporated milk
1/2 bunch fresh dill, finely chopped
Directions:
Melt the butter in a large Dutch oven.
Add the vegetables in the order listed, 2 minutes apart.
Keep stirring in between additions.
When the zucchini and pumpkin are tender and somewhat softened, add the water and the stock cube.
Bring to a boil, lower the heat, cover and let simmer for 15 minutes.
Turn off the heat.
Either puree the soup in the pot with an immersion blender, or puree in the blender.
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).
Heat gently over a medium flame.
Add the can of evaporated milk.
Stir until heated through.
Add the fresh dill, stir to distribute evenly.
Goes supremely well with thick rye bread spread with salty butter.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.