Ingredients

• 1 onion
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 zucchini (300 g)
• 500 g pumpkin
• 800 ml broth
• 250 ml milk
• fresh thyme (1 tablespoon) or a few basil leaves

Preparation

1. In a pot in olive oil and butter, sauté the diced onion. Add dried thyme, peeled and cubed pumpkin and fry briefly, stirring from time to time.
2. Wash the zucchini and peel with a julienne peeler. Chop the peeled zucchini into cubes and add to the pot, set aside the "pasta" made from the skin.
3. Pour in hot broth, bring to a boil, cover and cook for about 15 minutes until tender. Blend into a cream with the addition of thyme or basil leaves, then mix with milk and season with salt and pepper if needed.
4. Serve with zucchini skin pasta (first fry the zucchini skin briefly in butter in a pan and season with salt and pepper).