🍽️ Vegetarian Vegetable Soup with Pumpkin

Name: Vegetarian Vegetable Soup with Pumpkin
Total time: 30 min
Cuisine: German
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

205 kcal · 30 min

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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. 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. 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. Add the capers and vinegar. Season with salt, pepper, paprika, and sugar, and stir in the sour cream.
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