Pumpkin Stew

Ingredients

• 1 small red onion
• 1 Hokkaido pumpkin (about 350 g, weighed with skin)
• 50 g green beans
• 200 ml classic vegetable broth
• 1 tsp pumpkin seeds
• Salt
• Pepper
• 1 pinch ground coriander
• 1 stalk fresh coriander (optional)

Instructions

1. 1.

   Peel and finely dice the onion.

2. 2.

   Remove the seeds from the pumpkin with a tablespoon, cut into large wedges and peel with a paring knife.

3. 3.

   Cut the pumpkin wedges into roughly 1 cm cubes.

4. 4.

   Wash the beans, drain in a sieve, trim, and slice diagonally into 5 mm thick pieces.

5. 5.

   Add the diced onion and bean slices to a pot with the broth. Bring to a boil and simmer covered for 2 minutes.

6. 6.

   Add the pumpkin pieces, bring to a boil again, then cover and cook over low heat for another 8-10 minutes.

7. 7.

   Meanwhile, finely chop the pumpkin seeds. Toast them in a small pan without oil and let cool.

8. 8.

   Season the stew with salt, pepper, and coriander. Sprinkle with pumpkin seeds, garnish with fresh coriander leaves if desired, and serve.