Pumpkin Lecho with Minced Meat

For the pumpkin letcho with mince, blanch the tomatoes, peel, quarter and remove the seeds. Cut into small pieces.

Sauté the onions in the butter. Add the peppers, squash pieces and garlic and sauté as well.

In another pan, brown the mince in a few spoonfuls of olive oil and stir until crumbly.

Mix the tomatoes, onions, peppers, garlic and mince together. Add the soup and let everything simmer for about 20 minutes.

The pumpkin lecho with mince goes very well with ribbon noodles.

Preparation Tip:

If you want to make the pumpkin lecho with minced meat recipe even richer, you can add sausages. Either cook them separately and add them or let them simmer for a few minutes just before the end of cooking.

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