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🍽️ Creamy Pumpkin Stew

514 kcal · 30 min · 4 servings

Ingredients

• 500 g Hokkaido pumpkin
• 500 g yellow-fleshed pumpkin flesh (e.g. yellow centner)
• 4 tbsp rapeseed oil
• 100 g frozen peas
• 200 g princess beans
• 1 onion
• 1 red chili pepper
• 0.5 tsp sweet paprika powder
• 1 tsp caraway seeds
• 1 tbsp curry
• 150 g crème fraîche
• 200 ml vegetable broth
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• salt
• pepper
• 2 tbsp parsley
• 6 tbsp walnuts

Instructions

1. 1. Cut the pumpkin flesh into cubes about 1 cm in size.
2. 2. Wash the beans.
3. 3. Trim the ends of the beans and sort them.
4. 4. Let the peas thaw.
5. 5. Wash the chili pepper.
6. 6. Cut the chili pepper lengthwise.
7. 7. Remove the seeds and the white inner membrane of the chili.
8. 8. Dice the chili finely.
9. 9. Peel the onion.
10. 10. Dice the onion finely.
11. 11. Sauté the onion in 2 tablespoons of oil.
12. 12. Add the pumpkin.
13. 13. Add the chili.
14. 14. Add the beans.
15. 15. Pour in vegetable broth.
16. 16. Stir in paprika powder.
17. 17. Stir in curry.
18. 18. Stir in cumin.
19. 19. Simmer covered for about 20–30 minutes until tender.
20. 20. Stir occasionally.
21. 21. Add a little water if needed.
22. 22. Add the peas.
23. 23. Cook the peas for another 2 minutes.
24. 24. Stir in the crème fraîche.
25. 25. Do not let the mixture boil anymore.
26. 26. Season with salt and pepper.
27. 27. Fold in the chopped nuts.

Nutrition per serving

• kcal: 514
• Protein: 12 g · Fett/Fat: 42 g · Carbs: 23 g