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🍽️ Creamy Pumpkin and Bean Stew

93 kcal · 30 min · 4 servings

Ingredients

• 1 small red onion
• 1 piece Hokkaido pumpkin (approx. 350 g, weighed with skin)
• 50 g green beans
• 200 ml classic vegetable broth
• 1 tsp pumpkin seeds
• salt
• pepper
• 1 pinch ground coriander
• 1 sprig fresh coriander (to taste)

Instructions

1. 1. Peel the onion.
2. 2. Dice the onion into very small cubes.
3. 3. Remove the core of the pumpkin using a spoon.
4. 4. Cut the pumpkin into thick wedges.
5. 5. Peel the pumpkin wedges with a vegetable peeler.
6. 6. Cut the peeled pumpkin wedges into approx. 1 cm cubes.
7. 7. Rinse the beans thoroughly.
8. 8. Drain the beans in a colander.
9. 9. Slice the beans diagonally into approx. 5 mm thick slices.
10. 10. Add the onion cubes and bean slices to a pot.
11. 11. Pour in the broth.
12. 12. Bring the mixture to a boil.
13. 13. Simmer the stew covered for 2 minutes.
14. 14. Add the pumpkin cubes to the pot.
15. 15. Bring the mixture to a boil again.
16. 16. Simmer the stew covered on low heat for 8 to 10 minutes.
17. 17. Finely chop the pumpkin seeds meanwhile.
18. 18. Toast the pumpkin seeds in a small pan without fat.
19. 19. Let the toasted seeds cool down.
20. 20. Season the stew with salt, pepper, and coriander.
21. 21. Sprinkle the cooled pumpkin seeds over the stew.
22. 22. Garnish the stew with fresh coriander leaves if desired.
23. 23. Serve the stew hot.

Nutrition per serving

• kcal: 93
• Protein: 6 g · Fett/Fat: 2 g · Carbs: 12 g