Pumpkin Turkey Ragout

Ingredients

• 1 Hokkaido pumpkin (ca. 1000 g)
• 4 Tbsp sunflower oil
• 600 g turkey breast fillet
• 1 large onion
• 1 tbsp red paprika powder
• 1 tsp crushed cumin seeds
• 150 g crème fraîche
• 125 ml vegetable broth (instant)
• soy sauce
• juice of one lemon
• Crushed cumin
• Salt
• Pepper
• 2 tbsp finely chopped parsley

Instructions

1. 1.

   Cut the turkey breast into bite‑size strips and marinate in a bowl with soy sauce and lemon juice. Refrigerate.

2. 2.

   Peel the pumpkin, remove seeds and fibers, and cut the flesh into about 1 cm cubes. Dice the onion and sauté in 2 tbsp oil until translucent; add the pumpkin cubes and pour in vegetable broth. Stir in paprika and cumin, cover and simmer gently for about 20 minutes until tender (add a little liquid if needed and stir occasionally).

3. 3.

   Stir in the crème fraîche, do not boil again, and season with salt and pepper.

4. 4.

   Remove the turkey strips from the marinade and fry in 2 tbsp oil over high heat for about 4 minutes. Plate the ragout, arrange the turkey strips on top, and sprinkle with parsley before serving.