Zucchini Soup with Red Pepper and Maple Syrup Coulis

Zucchini Soup with Red Pepper and Maple Syrup Coulis
  • 6 servings
  • 0:35 Preparation
  • 0:25 Cooking
  • 1:00 Total Time


Add all
  • 1

    large red pepper

  • 2 Tbsp.
    (30 mL)


  • 1

    chopped onion

  • 4 cups

    of zucchini, diced

  • 1 1/2 cups
    (375 mL)

    potatoes, peeled and diced

  • 4 cups
    (1 L)

    chicken bouillon

  • 1 pinch

    of ground nutmeg

  • 1 pinch

    of ground cayenne pepper

  • Salt and freshly ground pepper, to taste

  • 1/4 cup
    (60 mL)

    35% cream

  • 1/4 cup
    (60 mL)

    Maple syrup


Preheat oven to 245°C (475°F).

Place the red pepper on a cookie baking sheet and cook on high, in the oven, until skin blisters.

Turn the pepper to ensure that the skin blisters evenly on all sides.

Remove the pepper from oven, put in a bag or cover with cellophane and let cool.

Peel and deseed.

Meanwhile, melt butter in a large pan on medium high heat. Gently sauté the onions along with the zucchini and potatoes. Add the chicken bouillon, nutmeg and Cayenne and season generously.

Bring to a boil and let simmer uncovered for about twenty minutes or until the vegetables become tender.

Purée using a mixer or food processor. Add seasoning, if necessary. Keep hot.

Crush the grilled red pepper with the cream and maple syrup to pulp. Reheat.

When serving, garnish the soup with the grilled pepper and maple syrup coulis.

Jelly spread canapés

Open face sandwiches with maple Jelly

Spread your favourite liver pâté, rillettes, duck confit, or cheese on slices of baguette or crackers and garnish with some maple jelly.

Source: Féd. des producteurs acéricoles du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007