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Meg is Well

Soups

Cream of Zucchini Vegetable Soup + Pumpkin Seed Pot Pie Crust

October 1, 2017

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

Vitamix sent me this product for free in exchange for an honest review but all my opinions are my own.

This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No, it’s not cream of chicken, it’s better. And the Pumpkin Seed Pot Pie Crust is a fun delicious bonus that attempts to bridge summer produce that keeps producing with fall vibes.  Jump to Recipe

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

I really wanted three things when creating this Cream of Zucchini Vegetable Soup recipe. I wanted to:

  • Test all the different ways you can use the Vitamix E310 Explorian Series
  • Get rid of all the zucchini that is STILL growing in my garden
  • Create a cream of zucchini soup base that would taste and feel like a cream of chicken without the chicken and without any milk or cream

I think I’ve succeeded and this was a big hit with the family, and family knows best.

Cream of Zucchini Vegetable Soup

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

You can have this Cream of Zucchini Vegetable Soup three different ways:

  • If you want to keep it simple, you can eat the cream of zucchini base by itself. It’s a thick and creamy soup made from zucchini and onion sautéed in sage and brown butter and then blended together with veggie broth in the Vitamix.
  • Or you can add diced and sautéed onion, carrot, garlic, and zucchini along with some peas and white cannellini beans to bulk up the soup.
  • You can take that veggie filled creamy soup, that’s strikingly similar to a chicken pot pie filling, and, you guessed it, make a potpie.

The Base: Cream of Zucchini

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

I considered making this a vegan soup but the allure of browned butter and sage was too strong. It builds a lot of flavor throughout the dish and helps with the fall vibes. 4 cups zucchini to 1-cup vegetable broth creates that “cream of chicken” type feel.

Raw onion and zucchini get a quick sauté in the browned butter before being tossed into the Vitamix E310 with some vegetable broth and blended on variable 10 for 2 minutes.

I’ve had a Vitamix 5200 Standard C-Series for about 5 years (it’s still as good as new by the way), and I use it to make soups the most. Needless to say, it’s the most important test for me.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com
(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com
(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

When I got the E310 I was a little worried that the variable/high switch on the left was gone. Instead, there is a “pulse” switch. Every time I throw the switch to high on the 5200, there is a huge kick in power. With it gone, I was concerned that the E310 wouldn’t have as much power. But I was wrong.

It’s extremely powerful and blended this into a very thick and smooth hot soup in 2 minutes. For soups with raw ingredients and no stove work, you can get a hot soup in 6 minutes. There are no chunks of frozen fruit left over when I make smoothies either.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

If you feel like a lighter meal or a smooth and creamy soup, feel free to stop here. But the next step, if desired, is to bulk it up.

The Bulk: Cream of Zucchini Vegetable Soup

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

Bulking up the soup is fast because a lot of the flavor is built in the base. Diced onion and carrot, and pressed garlic get a really quick sauté in some olive oil and sage. And then cubed zucchini, frozen peas, cannellini beans, and the cream of zucchini base are stirred in.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

If you want a good vegetable soup, cook a little longer until the zucchini is tender and the peas are warmed through. But if you really want those comfort food fall vibes, then upgrade to the potpie version.

The Extras: Pumpkin Seed Pot Pie Crust

With all the summer produce still going strong, I’m having a hard time switching over to pumpkin mania. But I did want to give a nod in that direction by using pumpkin seeds.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

Grinding pumpkin seeds into flour is super easy with the Vitamix E310. Place about a 1/4 cup pumpkin seeds into the container. Turn it on and pulse by switching the variables between 7 and 10 a couple of times until you have a flour-like consistency. Pour it into a bowl and do another 1/4 cup until you have enough pumpkin seed flour to measure 1 cup.

The dough is equal parts pumpkin seed flour and all-purpose flour with some Parmesan cheese, white pepper, diced sage, and salt. I prefer to mix pastry dough by hand or in a food processor. That is the one task that I haven’t been able to do very well with the Vitamix.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

This dough is extremely fragile. I was able to roll out one ball without it breaking but the other one I had to piece and mold together inside the ramekin. But don’t worry, as long as you close up all the holes, it does just fine and you can’t tell the difference.

The dough requires some rest time and a blind bake but it’s so worth it. I’m going to start working on transforming it into a savory biscuit recipe.

Double the crust recipe if you want a true 100% covered potpie. Or if you want a lighter and colorful version, cover the top with slices of sweet potato brushed with some sage brown butter.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

Putting it All Together

Despite all the steps, this is a fairly easy recipe and you can split it up on different days. I made the Cream of Zucchini and the Vegetable Soup on one day but decided to save the rest for another.

The crust is admittedly, the most time intensive part. But some of the best things in life come with patience and a little extra work.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com
5 from 4 votes
Print

Cream of Zucchini Vegetable Soup + Pumpkin Seed Pot Pie Crust

This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No, it’s not cream of chicken, it’s better.
Course Soups
Prep Time 1 hour 50 minutes
Cook Time 45 minutes
Total Time 2 hours 35 minutes
Servings 6
Author Megan Wells

Ingredients

Cream of Zucchini Ingredients

  • 2 tablespoons unsalted butter
  • 3 sage leaves
  • 1/2 cup onion, diced dice the rest of the onion and reserve for later
  • 4 cups zucchini, roughly chopped
  • 1 cup vegetable broth
  • 1/8 teaspoon white pepper
  • salt and pepper, to taste

Cream of Zucchini Vegetable Soup

  • 1 tablespoon olive oil
  • 3 sage leaves
  • 1 onion, diced use the rest of the onion
  • 1 carrot, peeled and diced
  • 4 cloves garlic, pressed
  • 2 cups zucchini, cubed into bite sized pieces
  • 1/2 cup frozen peas
  • 1 (15 ounce) can white cannellini beans

Pumpkin Seed Pot Pie Crust

  • 1 cup pumpkin seeds green, shelled, and also known as pepitas
  • 1 cup all-purpose flour
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon Morton Kosher Salt
  • 1/4 teaspoon white pepper
  • 1 1/2 tablespoons sage, diced
  • 7 tablespoons unsalted butter, cold and cut into cubes
  • 3 to 4 tablespoons ice cold water

Cream of Zucchini Vegetable Soup Pot Pie Assembly

  • 1 sweet potato, sliced thinly I used the 1/8th-inch setting on my mandolin.
  • 2 tablespoons unsalted butter
  • 3 sage leaves
  • salt and pepper

Instructions

Cream of Zucchini (17 minutes)

  1. Melt the butter in a large skillet over medium heat. Once the butter has melted, add the sage leaves and reduce the heat to low and brown the butter for about 5 minutes, until it smells nutty and has turned a deep golden color. 

  2. Add the onions and cook for 5 minutes until they are soft and golden in color. 

  3. Add the zucchini and cook for 5 minutes, getting a good coat of butter on the surface. Season with salt and pepper, to taste. 

  4. Turn off the heat. Pour the vegetable broth into the Vitamix. Add the veggies and secure the lid. Turn on the Vitamix and slowly increase the speed to variable 10. Blend for about 1 to 2 minutes, until the soup is completely smooth and slightly steaming. Pour into a container, season with salt and pepper to taste, and either set aside to move on or enjoy the soup how it is.  

Cream of Zucchini Vegetable Soup (10 minutes)

  1. Heat the olive oil and sage in a large skillet over medium heat. Once it’s hot, add the onion, carrot, and garlic and sauté for 3 to 4 minutes. 

  2. Stir in the zucchini, peas, and cannellini beans. Add the cream of zucchini. Give everything a stir. Turn off the heat and set aside. Or you can also cook it a little longer until the veggies are tender and serve as is. 

Pumpkin Seed Pot Pie Crust (15 minutes active + 40 minutes rest time + 20 minutes bake)

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease and dust with flour two 6-inch ramekins that can hold 2 cups of fluid. Place the ramekins on a baking sheet. 

  2. Place 1/4 cup pumpkin seeds into the Vitamix. Turn it on and pulse by switching the variables between 4 and 7 a couple of times until you have a flour-like consistency. Pour it into a bowl and do another 1/4 cup until you have enough pumpkin seed flour to measure 1 cup. 

  3. Combine 1 cup pumpkin seed flour, 1 cup all-purpose flour, parmesan cheese, salt, white pepper, and sage in a large bowl. Add the cold cubed butter and use a fork to cut the butter into the flour until it resembles fine cornmeal. Add the water a tablespoon at a time until the dough holds together but isn’t sticky and wet. 

  4. Separate into two equal sized balls of dough and wrap in plastic wrap. Chill for 30 minutes. 

  5. On a lightly floured surface, roll out the balls of dough into 9-inch circles. Transfer the dough to the prepared ramekins and then put them in the freezer for 10 minutes. 

  6. Take the baking sheet out of the freezer and top the ramekins with parchment paper, letting the ends extend beyond the edges. Fill with pie weights (I used dry beans). 

  7. Bake for 13 to 15 minutes, until edges are set. Carefully remove weights and then cook for 5 more minutes. Let cool completely.  

Cream of Zucchini Vegetable Soup Pot Pie Assembly (10 minutes prep + 45 minutes bake)

  1. Preheat oven to 375 degrees Fahrenheit. 

  2. While the oven heats up, brown the butter. Melt the butter in a large skillet over medium heat. Once the butter has melted, add the sage leaves and reduce the heat to low and brown the butter for about 5 to 7 minutes, until it smells nutty and has turned a deep golden color. Turn off the heat and set aside. 

  3. Fill each ramekin with 2 cups of Cream of Zucchini Vegetable Soup and then split what’s left over evenly between the two. 

  4. Dip or brush the sweet potato slices with the browned butter and arrange them over the top of the pot pies. Sprinkle with salt and pepper. Dip some fresh sage leaves in the browned butter and arrange in the center. Take the crispy sage leaves that were browned in the butter and crumble them over the top of the two pot pies. 

  5. Bake 40 to 45 minutes until the filling is bubbling and the sweet potato slices are tender and lightly browned. 

Recipe Notes

I've separated out the times of each part for a better breakdown of time.

 

 

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com</div/

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com</div/

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  1. Amanda says

    October 9, 2017 at 5:06 am

    First of all, your photos are gorgeous. Really love your lighting. Secondly, I love using the Vitamix to make soups! It really does blend cooked soups to creamy perfection. Plus, when you’re short on time, it’s so convenient to be able to put everything into the blender without the stove, walk away, and return to steaming hot soup. The first time I did it, it felt like magic! 🙂 I’ll definitely be making this recipe this fall and will send a friend of mine over to check out this post who’s getting ready to buy at Vitamix! I think she’d love this series.

    Reply
    • Megan Wells says

      October 11, 2017 at 8:17 am

      Thank you, Amanda 😊!!! And having a Vitamix around when you are really tired or busy is the best. Lol, the first time I made a soup in the Vitamix my family gathered around it in wonder as steam started rising. It was hilarious.

      Reply
  2. Sarah @ Champagne Tastes says

    October 8, 2017 at 5:06 pm

    I LOVE that you used soup as a pot pie filling!!! And that pie crust sounds amazing. I want to try making pie dough in my Vitamix.. you’re supposed to be able to but I think it works better in the container for grains. This looks DELICIOUS!

    Reply
    • Megan Wells says

      October 11, 2017 at 7:57 am

      I haven’t had any success with pie doughs yet, in either the regular container or the grains/dry container, but I’m always hoping someone will show me the way. Making doughs that don’t have a lot of butter, like pizza and bread, works just fine. I think with pie and pastry crusts, the high butter content doesn’t work well with the strength and speed of the blades.

      Reply
  3. Neha Mathur says

    October 5, 2017 at 12:11 am

    This soup is so perfect for the fall. And you have turned it into something very interesting.

    Reply
  4. Lisa|Garlic & Zest says

    October 4, 2017 at 10:29 am

    I too am in love with my VitaMix – for soups, sauces, dressings, and of course all manner of smoothie and blended umbrella drinks. This soup/pot-pie filling sounds absolutely mouthwatering. I love that it’s so healthy and so versatile. To me, it looks better than the typical pot pie filling with the roux, broth and cream — and your crust… HELLO!

    Reply
    • Megan Wells says

      October 4, 2017 at 10:55 am

      Right? So much love for that machine. And yes! It was so nice not having the roux and cream there to make it really heavy, thanks, Lisa!

      Reply
  5. Kankana says

    October 4, 2017 at 10:06 am

    So creamy! I have been thinking of investing on a vitamix so this post is very useful 🙂

    Reply
    • Megan Wells says

      October 4, 2017 at 10:57 am

      It’s a really great investment and it’s definitely one of those kitchen appliances that last a long time.

      Reply
  6. Jcb says

    October 4, 2017 at 7:13 am

    It would be nice if you included a vegan version of the recipes.

    Reply
    • Megan Wells says

      October 4, 2017 at 10:50 am

      Hi! This recipe can easily be made vegan by replacing butter with vegan butter. Some people don’t think vegan butter browns as well as real but most vegan bloggers/recipes use that. As far as the Pumpkin Seed Pot Pie Crust goes you can use vegan parmesan cheese and use vegetable shortening in place of butter (make sure it’s very cold though).

      Reply

Hello!

I’m Megan Wells. Food, photography, and writing is how I deal with life’s struggles (aka ulcerative colitis). But chocolate always helps too! Read more…

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  • I promised I'd share the recipe for this in my stories, so here you go. This Mint Mojito Irish Coffee combines two San Francisco classics, a Philz Coffee Mint Mojito and a Buena Vista Irish Coffee—into one fabulous drink.

I'm treating myself to one tonight and maybe a couple tomorrow for St. Patrick's Day 🍀

What are you drinking tonight and tomorrow?

Ingredients

heavy cream, to top	
7 to 10 drops of peppermint extract (optional)	
2 teaspoons turbinado sugar
10 mint leaves	
2.5 ounces very hot brewed coffee	
1.5-ounces whiskey 
Instructions

Put the heavy cream into a glass or stainless steel bowl, add the peppermint extract, and whip it using a handheld mixer with the whisk attachment until it has thickened but is still pourable. If you happen to whip it too much (me!), just stir in some fresh cream until it’s pourable again. Set aside. 
Zap your glass in the microwave until it’s hot to the touch. This helps keep your drink warm because both the whiskey and cream are cold. 
Place the sugar in the glass. Toss the mint leaves in and muddle the mint into the sugar until the aromas have released and the leaves look bruised and wet. 
Pour the hot coffee in and stir until the sugar is dissolved. 
Add the whiskey and stir. 
Slowly pour the whipped heavy cream over the back of a spoon, holding it so it's right above the coffee. The goal is to float the cream on top of the coffee. Serve.
  • How many of you could use one good day, where you catch up on everything and get a little ahead in life🙋‍♀️?⠀
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6 days have gone by again since the last post 😩. I meant to follow up on my Instagram stories where I told everyone about my Monthy Health Reflections I've been doing on my blog. ⠀
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Thank you so much to everyone who responded to them so warmly. It really gave me all the feels ❤️⠀
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I had debated whether or not to share them at all on Instagram but here I am, sharing February's 2018 Reflections mid-March.⠀
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February was a hard month for me. It’s so short and all those shiny new 2018 goals suddenly seem unreachable. 
And those feelings are trying their best to sneak into March. Work, a stomach bug this weekend, a loud barking dog keeping me up at night, daylight savings time....it's all made it even harder to play catch-up. ⠀
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So it seems appropriate to reflect once again on what I wrote in February. I spent a lot of time last month thinking about physical and emotional barriers, feeling depression and anger over the Florida shootings, and realizing that scars and wrinkles are everything that you should want in a life well lived. ⠀
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I responded without thinking: “I felt grateful”. ⠀
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I was grateful to be alive, to be out of the hospital, to be able to spend the day in San Francisco walking my feet off and getting completely roasted at a piano bar. Because honestly, there were a couple of precarious moments in 2016 where I questioned whether I was going to be able to make it to my 30th birthday.⠀
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I'm glad I remembered that feeling of gratitude. Because getting old is a privilege. ⠀
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Flip through the images to read my thoughts on the privilege of scars and wrinkles or search "2018 February reflections meg is well" to read the full post on my blog. I've also left the link in my profile @megiswell. ⠀
  • And FINALLY (sorry for the delay), the spring rolls. Have you ever tried brown rice spring roll wrappers? I actually really like them. Especially when they're stuffed with Stir-Fried Mushrooms, cucumber sticks, dandelion greens, and cilantro.⠀
⠀
The dipping sauce is a typical Vietnamese mix of fish sauce, coconut sugar, vinegar, crushed garlic, and Thai red chilies. The recipe link is in my profile @megiswell if you want to put some spring in your step 😉⠀
⠀
In other news, I also finally got my February Health Update published on my blog. Check out my stories to see what that's all about and help me decide how to best share that content here ❤️⠀
⠀
#thatspringfeeling #springrolls #easymeals #vietnamesespringrolls #mushroomlove #feedfeed @thefeedfeed #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #cookCL #f52grams #eattheworld #huffposttaste #foodwinewomen #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #marthafood #mycommontable #onmytable #bareaders #theartofslowliving #realsimple #mywilliamssonoma #megiswell ⠀
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⠀
These Stir-Fried Mushrooms with Garlic and Ginger are in the spring rolls AND on top of the congee a couple of posts ago. Because I love them and they're fast.⠀
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I know I've been really sporadic lately on Instagram. I'm trying to get the hang of posting at different times than I'm used to. ⠀
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But are any of you social butterflies at certain times of the day and solitary hermits at others? Can you guess which one I am?⠀
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#mushroomlove #springrolls #stirfry #quickmeal ⠀
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#bourbon #oldfashioned #upsidedowncake #orange #wintercitrus #kentuckybuttercake #pokecake #desserttime #thebakefeed #thefeedfeedbaking @thefeedfeed.baking #thefeedfeed @thefeedfeed #cakesofinstagram #letthemeatcake #imsomartha #marthabakes #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodstyling #saveurmag #mycommontable #bareaders #vscocook #theartofslowliving #realsimple #megiswell⠀
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#thebakefeed #thefeedfeedbaking @thefeedfeed.baking  #thefeedfeed @thefeedfeed #oranges #bourbon #oldfashioned #kentuckybuttercake #cakesofinstagram #letthemeatcake #imsomartha #marthabakes #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #bareaders #vscocook #theartofslowliving #rslove #realsimple #megiswell⠀
  • Everyone responded to my Instagram story about the Bourbon Old Fashioned Upside Down Cake so well that I'm trying to get it published Wednesday. Meanwhile, here's an Old Fashioned:⠀
⠀
2 ounces bourbon⠀
0.5-ounce gum syrup ⠀
2 dashes of Angostura Bitters⠀
2 dashes of Orange Bitters⠀
2-inch strip of orange peel⠀
large ice cube⠀
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Place a large ice cube in a rocks glass.⠀
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Pour the bourbon and simple syrup in and add the dash of bitters. Stir for 15 seconds.⠀
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Add the freshly peeled strip of orange, twisting it above the glass to release its aromatics. Drop it in the glass and stir for 15 seconds. Serve.⠀
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