Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 2 onions)
• 4 teaspoons oil ( P)
• 0.5 liter ½ water
• 4 teaspoons vegetable stock, grained
• 2 bell peppers, yellow and red
• 200 g peas, frozen (2P)
• 1 bay leaf
• 2 teaspoons coriander
• salt and pepper
• Broth (porcini yeast broth, health food store) or
• 5 g porcini mushrooms, dried
• 2 tablespoon sour cream to refine ( P)
• Tabasco

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Instructions

1. Fry the diced onions in the oil until golden, clean the pumpkin, remove the fibers and seeds, add in cubes and fry, deglaze with water and add the broth, coriander, bay leaves, mushrooms and salt, simmer for 20 minutes, then remove the bay leaves and puree the soup.
2. Add the peas and finely diced peppers and simmer the soup for another 5-8 minutes. Add the sour cream and season well with the spices.
3. The soup is very beautiful in color and is well suited as a pre-soup, with potatoes also as a main course, then add these points.