Vegetable Soup with Pickled Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass pumpkin meat, pickled sweet and sour, approx. 300 g
- 4 medium tomato (s)
- 2 medium onion (s)
- 3 cloves garlic
- 300 ml vegetable stock
- 200 g liht cream cheese
- 1 tablespoon flour
- 0.5 tablespoon ½ chili paste
- 1 zucchini
- 1 leek
Print Recipe
Pin Recipe Instructions
- Cut the vegetables (leeks, tomatoes, onions, garlic, zucchini) into cubes. Drain the pumpkin in the colander.
- Heat the oil in the saucepan and sauté the onions with the garlic. Then add the leek, zucchini, pumpkin and tomatoes and simmer for about 5 minutes. Pour the vegetable stock on top. Let it simmer again and then add the flour and cream cheese. Let cook until the vegetables are still slightly bite. Finally, season with the chili paste. Half a tablespoon is pretty hot. If you like it spicier, you can take a whole tablespoon.
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