African Pumpkin Stew with Peanuts

Ingredients

• 800 g pumpkin flesh (e.g., muskmelon pumpkin)
• 1 onion
• 1 Garlic clove
• 2 tbsp peanut oil
• 15 g tomato paste (1 tbsp)
• 60 g peanut butter (4 tbsp)
• 600 ml Vegetable Broth
• 400 ml coconut milk
• 80 g arugula (1 bundle)
• 60 g peanut kernels (4 tbsp)
• 2 tbsp lemon juice
• Salt
• chili powder

Instructions

1. 1.

   Dice the pumpkin flesh into bite‑size cubes. Peel and finely dice the onion and garlic.

2. 2.

   Heat oil in a pot. Sauté onions and garlic over medium heat for 4 minutes. Add tomato paste and peanut butter, stir for 2 minutes. Pour in broth and coconut milk, add pumpkin cubes, and simmer gently with occasional stirring for 20 minutes on low heat.

3. 3.

   Meanwhile wash arugula, pat dry, and roughly chop. Roughly chop the peanut kernels as well.

4. 4.

   After cooking, remove 2–3 ladles of the stew from the pot and puree with a stick blender until smooth. Return the purée to the pot and season with lemon juice, salt, and chili powder. Ladle the African pumpkin stew onto bowls and sprinkle with arugula and peanuts.