in Soup Recipes

Vegetable soup with pickled pumpkin

updated

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Ingredients for 4 servings:

  • 1 jar pumpkin flesh, sweet and sour pickled, approx. 300 g
  • 4 m.-sized tomatoes
  • 2 m.-sized onion(s)
  • 3 cloves garlic
  • 300 ml vegetable stock
  • 200 g light cream cheese
  • 1 tbsp flour
  • ½ tbsp chili paste
  • 1 zucchini
  • 1 stalk(s) leek

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

sweet and sour, spicy

Dice the vegetables (leeks, tomatoes, onions, garlic, zucchini). Drain the squash in a colander. Heat the oil in a pan and sauté the onions and garlic. Then add the leeks, zucchini, squash, and tomatoes and simmer for about 5 minutes. Pour in the vegetable stock. Simmer for a bit, then add the flour and cream cheese. Cook until the vegetables still have a slight bite. Finally, season with the chili paste. Half a tablespoon is quite spicy. If you like it spicier, use a whole tablespoon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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