Vegetarian Pumpkin Vegetable Soup

Ingredients

• 250 g pumpkin flesh
• 2 onions
• 4 tbsp butter
• 2 tbsp Tomato paste
• 1.5 l broth (also instant)
• 0.5 glass Letscho (paprika peppers, onions and tomatoes)
• 2 Bay leaves
• 1 small zucchini
• 3 tbsp capers
• 2 tbsp vinegar
• Salt
• pepper (ground)
• sweet paprika
• sugar
• 5 tbsp sour cream

Instructions

1. 1.

   Cut the pumpkin into small pieces. Peel and slice the onions. Wash the zucchini and slice it.

2. 2.

   Heat butter in a pot and sauté the onions, stir in tomato paste and deglaze with broth. Roughly chop the vegetables from the Letscho and add them along with bay leaves and pumpkin to the soup. Simmer for 20 minutes, then add the zucchini and simmer for another 10 minutes.

3. 3.

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

4. 4.

   Serve the soup on plates with bread.