Pumpkin Stew

Ingredients

• 500 g pumpkin flesh
• 1 stalk leeks
• 1 onion
• 2 Garlic cloves
• 2 tbsp sunflower oil
• 200 g diced tomatoes (canned)
• 400 ml meat broth
• 1 bay leaf
• 500 g waxy potatoes
• Salt
• 400 g ground beef
• 1 egg
• 2 tbsp breadcrumbs
• 1 tbsp freshly chopped parsley
• pepper (ground)
• 1 tbsp freshly chopped marjoram
• 2 handfuls parsley (coarsely chopped)

Instructions

1. 1.

   Cut the pumpkin into large cubes. Wash, trim and slice the leeks into rings. Peel and finely chop the onion and garlic. Briefly sauté the onion and garlic in hot oil, then add the leeks and pumpkin, cook briefly, and pour in the tomatoes and broth. Add the bay leaf, cover, and simmer gently for about 15 minutes with occasional stirring.

2. 2.

   Wash the potatoes and cut them into large pieces. Boil in salted water for about 20 minutes, then drain.

3. 3.

   Meanwhile, mix the ground beef with the egg, breadcrumbs, and parsley, seasoning with salt and pepper. Form small meatballs and add them along with the potatoes to the pumpkin stew. Cover and simmer gently for about 15 minutes, stirring occasionally; add more broth if needed. Finally, add the marjoram and season with salt and pepper. Serve the stew in hollowed-out pumpkins, garnished with plenty of parsley leaves.