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.
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)
- 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.
- Add the onions and cook for 5 minutes until they are soft and golden in color.
- Add the zucchini and cook for 5 minutes, getting a good coat of butter on the surface. Season with salt and pepper, to taste.
- 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)
- 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.
- 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)
- 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.
- 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.
- 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.
- Separate into two equal sized balls of dough and wrap in plastic wrap. Chill for 30 minutes.
- 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.
- 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).
- 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)
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- Fill each ramekin with 2 cups of Cream of Zucchini Vegetable Soup and then split what’s left over evenly between the two.
- 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.
- Bake 40 to 45 minutes until the filling is bubbling and the sweet potato slices are tender and lightly browned.
Notes
I've separated out the times of each part for a better breakdown of time.