Pumpkin Ragout

Ingredients

• 500 g Hokkaido pumpkin
• 500 g yellow-fleshed pumpkin flesh (e.g., yellow centaur)
• 4 tbsp rapeseed oil
• 100 g frozen peas
• 200 g princess beans
• 1 onion
• 1 red chili pepper
• 0.5 tsp sweet paprika powder
• 1 tsp Caraway seeds
• 1 tbsp curry powder
• 150 g crème fraîche
• 200 ml vegetable broth
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• Salt
• Pepper
• 2 tbsp parsley
• 6 tbsp walnuts

Instructions

1. 1.

   Cut the pumpkin flesh into about 1 cm cubes. Wash, trim and de‑seed the beans; thaw the peas. Rinse the chili pepper, cut it lengthwise, remove seeds and white membrane, then dice finely. Peel and dice the onion, then sauté in 2 tbsp oil. Add the pumpkin, chili and beans, pouring over vegetable broth.

2. 2.

   Stir in paprika powder, curry and caraway, cover and simmer gently for about 20–30 minutes. Stir occasionally, adding water if needed. Add peas and cook another 2 minutes. Fold in crème fraîche, do not boil further, season with salt and pepper, then stir in chopped walnuts.