Pumpkin‑Potato Stew

Ingredients

• 1 small Hokkaido pumpkin (600 g)
• 250 g waxy potatoes
• 1 Zucchini
• 1 onion
• 2 tbsp Rapeseed oil
• 1 l vegetable broth
• 0.25 tsp dried oregano
• Salt
• Pepper
• 400 g minced beef
• 0.25 tsp paprika powder
• 1 egg
• 3 Tbsp whole‑grain breadcrumbs (15 g)
• 1 bunch chives (20 g)

Instructions

1. 1.

   Clean, wash and halve the pumpkin; remove seeds and cut flesh into cubes. Peel potatoes, clean and wash zucchini. Dice both. Peel and chop onion.

2. 2.

   Heat 1 Tbsp oil in a pot. Sauté pumpkin, potatoes and onion for 5 minutes. Add broth and simmer gently for about 20 minutes. Then add zucchini and continue cooking for 5 more minutes. Season with oregano, salt and pepper.

3. 3.

   Meanwhile mix minced beef with paprika powder, egg and breadcrumbs; shape into 12 small balls. Heat remaining oil in a pan and brown the meatballs all around for 8–10 minutes over medium heat.

4. 4.

   Wash chives, pat dry and cut into fine ribbons. Taste the stew, ladle onto bowls, top with meatballs and sprinkle with chive ribbons.