Ingredients 1 cup diced white zucchini
1 cup diced kent pumpkin
1 cup fresh corn kernels
1 tsp vegetable powder
1 tbsp chopped fresh chives
1 1/2 cup water
4 tbsp thickened cream
Sea salt and pepper ground to season
Chopped fresh chives to serve
Roasted bread cubes to serve
In a deep saucepan, pour into 1 1/2 cup water over high heat.
Add 1 cup diced zucchini, 1 cup corn kernels, 1 cup diced pumpkin, 1 tsp vegetable powder, 1 tbsp chopped chives and 1 1/2 cup water into the pan. Bring to a boil.
Reduce to low heat. Cover and simmer for 15 minutes.
Remove from heat. Cover and allow to cool for another 15 minutes.
Blend the mixture until silky smooth.
Return the puree back to the saucepan.
Turn on low heat again. Simmer until hot.
Then add 4 tbsp thickened cream to the puree, stir gently to combine.
Remove from heat immediately.
Season with salt and pepper.
Put in the fridge for a few hours if you want to serve chilled.
Transfer among soup bowls. Sprinkle with some chopped chives and roasted bread cubes.