Pumpkin and Lima Bean Stew

Ingredients

• 200 g waxy potatoes
• 300 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• 1 onion
• 2 tbsp olive oil
• 800 ml vegetable broth
• 300 g canned butter beans
• 100 g fresh spinach leaves
• Salt
• ground pepper
• freshly grated nutmeg

Instructions

1. 1.

   Peel, wash, and dice the potatoes into 1 cm cubes. Dice the pumpkin flesh similarly. Peel and finely cube the onion, then sauté in a hot pot with oil until translucent. Add the potato and pumpkin cubes, cook briefly, then pour in the broth. Simmer over medium heat for 10 minutes.

2. 2.

   Rinse the beans under running water, drain, and add them to the soup. Continue simmering for another 5 minutes.

3. 3.

   Wash, trim, and dry the spinach. Season the soup with salt, pepper, and nutmeg, fold in the spinach, and ladle the stew onto plates or bowls.

4. 4.

   Serve with freshly toasted bread if desired.