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🍲 Hearty Pumpkin and Potato Stew

240 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 1 pc.
• Potatoes, mostly waxy 300 g
• Carrots 2 pc.
• Root celery 250 g
• Onions, yellow 2 pc.
• Olive oil 2 tbsp
• Vegetable broth 800 ml
• Marjoram, dried 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Paprika, sweet 1 tsp
• sour cream 200 g
• Chives, fresh 20 g

Instructions

1. 1. Wash the pumpkin thoroughly under running water.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds with a spoon.
4. 4. Cut the pumpkin flesh into cubes of about 2 cm.
5. 5. Wash the potatoes, carrots, and celery.
6. 6. Peel the vegetables and trim off hard ends.
7. 7. Dice the potatoes, carrots, and celery into small cubes of 1 to 2 cm.
8. 8. Halve the onions and peel them.
9. 9. Chop the onions roughly.
10. 10. Heat 2 tablespoons of oil in a large pot over high heat.
11. 11. Sear the prepared vegetables in it for 4 to 5 minutes.
12. 12. Deglaze the vegetables with vegetable broth.
13. 13. Add marjoram, salt, pepper, and 0.5 teaspoons of paprika.
14. 14. Bring the mixture to a boil.
15. 15. Reduce the heat to medium and cover the pot.
16. 16. Let the stew simmer for about 25 minutes.
17. 17. Stir the vegetables occasionally.
18. 18. Put the sour cream into a small bowl.
19. 19. Mix the sour cream with 0.25 teaspoons of paprika.
20. 20. Season the paprika cream with salt to taste.
21. 21. Wash the chives and dry them.
22. 22. Slice the chives into fine rings.
23. 23. Finally, adjust the seasoning of the stew with salt and pepper.
24. 24. Fill the stew into deep plates.
25. 25. Add dollops of the paprika cream onto the stew.
26. 26. Sprinkle the chives over it.
27. 27. Serve the dish warm.

Nutrition per serving

• kcal: 240
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 35 g