Italian Pumpkin Stew

Ingredients

• 750 g muskmelon pumpkin
• 100 g pancetta or breakfast bacon (sliced)
• 2 Garlic cloves
• 2 red onions
• 1 small bunch flat-leaf parsley
• 1 bulb fennel
• red pepper
• 1 tbsp fennel seeds
• 100 ml very good olive oil
• 1 small can peeled tomato
• salt, pepper
• 2 sprigs Rosemary
• 100 g Alpro yogurt (natural alternative)
• 1 tbsp Lemon Juice
• 4 slices country or sourdough bread

Instructions

1. 1.

   Remove the core of the pumpkin. Peel the pumpkin and cut 500 g of flesh into 2 cm cubes. Slice pancetta into fine strips. Separate garlic cloves and onions. Finely chop one garlic clove and the onions. Wash parsley, shake dry, pluck leaflets from stems and finely chop.

2. 2.

   Wash fennel, trim it, cut off the stalk in a wedge shape, slice and then dice. Chop fennel greens. Wash pepper and finely chop. Crush or grind fennel seeds in a mortar.

3. 3.

   Heat 2 tbsp olive oil in a heavy pot and brown the bacon. Add onions, fennel, chopped garlic, pepper and fennel seeds; sauté for 5 min. Add pumpkin and stir, then add tomatoes, breaking them up. Season with salt and pepper. Cover and simmer for 10 min.

4. 4.

   Wash rosemary and shake dry. Pluck needles from stems and finely chop. Mix Alpro yogurt alternative with rosemary, salt, pepper and lemon juice.

5. 5.

   Toast bread slices or brown in a non-stick pan on both sides. Rub each slice with a garlic clove and place on preheated deep plates.

6. 6.

   Add parsley to the stew. Pour stew over the bread and drizzle with the yogurt-rosemary mixture and good olive oil. Sprinkle fennel greens on top.