Recipe for: Zucchini soup with feta cheese (incredibly creamy for Halloween) - photo 1
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Recipe for: Zucchini soup with feta cheese (incredibly creamy for Halloween)

Spicy Soups halloween Main dishes 50 min Easy 1 views ~24.35 PLN * - (0)
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Description

Creamy zucchini soup with feta cheese is a light, velvety soup with a delicate, slightly tangy finish thanks to the cheese and lemon. The recipe combines seasonal Polish zucchini with potato for a smooth consistency and feta, which adds a salty-creamy depth. It’s the perfect dish for an autumn dinner and a Halloween party — served with roasted pumpkin seeds, olives shaped as "eyes," and a drizzle of pumpkin oil, it takes on a dark, decorative character. The soup is quick, nutritious, and pairs well with dark bread or garlic croutons; visually, it can be served in bowls decorated with a "cobweb" of sour cream and crumbled feta.

Ingredients Used

Ingredients (16)

Servings:
4
  • Zucchini 3.2 pcs (~800 g)
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Potatoes 2 pcs (~300 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Vegetable broth 1000 ml
  • 18% cream 100 ml
  • Feta cheese 150 g
  • Lemon juice 15 ml
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Nutmeg 2 pinch (~1 g)
  • ✨ Optional
  • Roasted pumpkin seeds 30 g
  • Olive 40 g
  • Pumpkin seed oil 10 g
💰 Estimated dish cost: ~24.35 PLN (6.09 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the zucchini under running water, trim both ends. If the skin is thick, peel it thinly in strips every few centimeters. Cut the zucchini into slices about 1 cm thick, then dice each slice into cubes about 1 cm on each side. Peel, wash, and dice the potatoes into similar-sized cubes as the zucchini (about 1 cm). Peel the onion, cut it in half, and chop it finely. Peel the garlic cloves and chop them finely or press them through a garlic press.

Ingredients: Zucchini, Onion, Garlic
Use a sharp knife and a stable cutting board. Even pieces ensure even cooking. If you don't feel like chopping garlic, you can use a garlic press.

Sautéing

2

Place a wide pot with a capacity of about 3 l over medium heat. Pour in the rapeseed oil and add the butter. When the butter melts and starts to sizzle slightly, add the chopped onion. Sauté for 3-4 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft, being careful not to let it brown too much. Add the garlic and sauté for another 30-45 seconds, until you can smell the aroma, taking care not to burn it.

Ingredients: Rapeseed oil, Butter, Onion, Garlic
The best pot is a heavy enameled or steel pot with a wide bottom. A wooden spoon prevents sticking. If the onion starts to brown quickly, lower the heat.

Adding vegetables

3

Add the chopped zucchini and potato to the pot. Sauté everything together for 4-5 minutes, stirring occasionally, until the pieces are slightly softened and have a lightly glossy surface. Thanks to the short cooking time, some of the zucchini will retain its fresh color, and the flavor will be more complex.

Ingredients: Zucchini
Use a spatula or a large spoon to avoid breaking the vegetable pieces. If the vegetables start to burn, add 1-2 tablespoons of water and reduce the heat.

Cooking

4

Pour the vegetable broth into the pot so that the vegetables are covered (about 1 liter should be enough). Turn up the heat and bring to a boil, then reduce to a low heat and cook for 15-20 minutes. Check the softness of the potato and zucchini with a fork - they should be soft, with no resistance, then the soup is ready to be blended.

Ingredients: Vegetable broth, Zucchini
Use a lid to speed up cooking and reduce evaporation. If the soup evaporates too much, replenish the broth with a bit of water.

Mixing

5

Turn off the heat. Using an immersion blender, blend the soup directly in the pot until smooth, moving the blender slowly from the bottom to the top, until there are no lumps and the soup is silky smooth. If you don't have an immersion blender, pour in batches into a standing blender and blend in portions, being careful with the hot liquid (do not fill the blender to the top).

Ingredients: Vegetable broth, Zucchini
Use an immersion blender for safety and less cleanup. Blend in short bursts to avoid splattering hot soup. If the soup is too thick, add 50-150 ml of broth or water.

Finishing

6

Add 18% cream and about half of the crumbled feta cheese to the blended soup (set aside the rest for decoration). Mix with a fork or whisk to combine the ingredients evenly. Heat on very low heat for 2-3 minutes — it should only be slightly warmed, do not bring to a boil after adding the cream.

Ingredients: 18% cream, Feta cheese
A hand whisk will work well. Cook on low heat to prevent the cream from curdling. If the soup loses its intensity of color, add lemon juice a moment earlier.

Seasoning

7

Season the soup with salt, black pepper, and freshly grated nutmeg. Add lemon juice — start with half (about 15 ml) and taste to adjust the balance of acidity and saltiness with the feta. Taste and adjust the seasonings, keeping in mind that feta is salty — it's better to season gradually.

Ingredients: Salt, Black pepper, Nutmeg, Lemon juice, Feta cheese
Use a small teaspoon to add salt and taste after each addition. Nutmeg is strong — a pinch is enough.

Roasting pumpkin seeds

8

In a small dry skillet, toast the pumpkin seeds over medium heat for 3-4 minutes, shaking the skillet every few seconds, until they start to pop slightly and smell nutty. Set aside to cool.

Be careful, the seeds can burn quickly — keep the pan moving and don't leave the stove. You can add a little salt after toasting.

Decoration and serving

9

Ladle the soup into bowls. Sprinkle with the remaining crumbled feta and toasted pumpkin seeds. For a Halloween effect, arrange olive slices in pairs as "eyes" or make little ghosts out of olives. Drizzle a small amount of pumpkin oil (a few drops) in the center of each bowl for a nutty aroma. Additionally, you can create a "spider web" with sour cream: pour a spoonful of cream on the surface and gently drag a toothpick across it to create a pattern.

Ingredients: Feta cheese, olive, pumpkin seed oil, 18% cream
Use a spoon for serving and a small spoon for precise decoration. Pumpkin oil is intense — a drop or two is enough. Additionally, you can add a drizzle of olive oil for decorative effect.

Serving

10

Serve the soup immediately, preferably in shallow soup plates or bowls. Dark bread, garlic croutons, or a slice of rye bread go well with the soup. At a Halloween party, set out small bowls with toppings (extra feta, seeds, olives) so guests can season it to their liking.

Ingredients: Feta cheese, olive
It's best to serve the soup hot, but not too hot so that the decorations don't lose their shape. If you're serving it at a party, keep the soup in a warmer on low heat.

Fun Fact

💡

Feta comes from Greek cuisine, but its salty character pairs wonderfully with delicate vegetables like zucchini. In Poland, feta is often used to enhance soups and salads — its creamy-salty note is a great contrast to mild autumn vegetables.

Best for

halloween kolacja jesienna przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve with warm slices of bread or garlic croutons. For a bolder flavor, add a few drops of pumpkin oil and freshly ground pepper on the plate. For Halloween, prepare 'eyes' from olives or ghosts cut out of bread.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. When reheating, heat on low, stirring, and do not let it boil (to prevent the cream from curdling). Pumpkin seeds and olives are best stored separately and added just before serving to maintain their crunchiness.

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