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🍽️ Vegetarian Vegetable Soup with Pumpkin

205 kcal · 30 min · 4 servings

Ingredients

• 250 g pumpkin flesh
• 2 onions
• 4 tbsp butter
• 2 tbsp tomato paste
• 1.5 l broth (also instant)
• 0.5 jar Letscho (bell peppers, onions, and tomatoes)
• 2 bay leaves
• 1 smaller zucchini
• 3 tbsp small capers
• 2 tbsp vinegar
• salt
• pepper (from the mill)
• bell peppers (sweet)
• sugar
• 5 tbsp sour cream

Instructions

1. 1. Cut the pumpkin into small cubes. Peel the onions and slice them into rings. Wash the zucchini thoroughly and also slice it into rings.
2. 2. Heat the butter in a pot and sauté the onions. Stir in the tomato paste and deglaze with broth. Chop the vegetables from the Letscho into small pieces and add them to the soup along with the bay leaves and pumpkin. Simmer for about 20 minutes, then add the zucchini and cook for another 10 minutes.
3. 3. Add the capers and vinegar. Season with salt, pepper, paprika, and sugar, and stir in the sour cream.
4. 4. Serve the soup in bowls and serve with bread.

Nutrition per serving

• kcal: 205
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 28 g