Lenten Soup

For the Lenten soup, cut the onion into small cubes and sauté in hot oil. Cut the lower part of the Chinese cabbage into fine noodles. When the onion cubes are brown, add water and tomato sauce, add all spices and boil everything once. Turn down the heat.

Peel the pumpkin, cut into small pieces, add to the soup and boil again. Simmer until the pumpkin is soft and falling apart. Serve with chive rolls.

Preparation Tip:

Refine the Lenten soup with ginger.

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