Wash the zucchini and cut into small quarters. Then put these in a saucepan and add enough stock to cover the zucchini pieces well (about a thumb`s width). Now let the zucchini cook for approx. 10-12 minutes until soft. Then put everything together in a blender, add the cream cheese and mix for about 1 minute (it can of course also be pureed with a hand blender). If necessary, add a little more broth - depending on the desired consistency - and season with a little salt and pepper. Arrange and serve on soup plates.
Tip: Garnish with a dollop of whipped cream if necessary.
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