Peel the onion and garlic. Cut onion into strips, garlic into slices.Peel the pumpkin, cut in half, remove the seeds and cut the flesh into 1.5 cm cubes. Cook the rice according to the instructions on the packet. Cut the peppers into bite-sized pieces. Halve the zucchini lengthwise and cut into 0.5 cm thick slices. Heat the oil in a large frying pan. Sauté the onion and garlic until translucent. Add the pumpkin cubes and sauté for a few minutes. Add the pepper pieces and courgette slices. Season the vegetables with rosemary and marjoram and fry for another 5 minutes. Pour on some soup and cook covered until al dente. Season with balsamic, salt and pepper.
Serve with rice.