Sweet and Sour Pumpkin

Ingredients

• 350 g gluten (organic store, alternatively tofu)
• 1 kg muskmelon pumpkin
• 2 organic oranges
• 2 onions
• 0.25 l vegetable broth (instant)
• 1 tbsp Pumpkin seeds
• 2 tbsp Rapeseed oil
• pumpkin seed oil
• 1 tsp starch
• 1 star anise
• Salt

Instructions

1. 1.

   Thoroughly peel the orange with a sharp knife, removing the white pith as well. Cut out orange segments between the separating membranes. Catch the juice and squeeze the remaining pulp by hand. Roughly 1 tsp of the zest finely chop.

2. 2.

   Peel, deseed, and cube the pumpkin. Dice the onions. Sauté onions in rapeseed oil, add pumpkin and orange zest, and cook for a few minutes. Add orange juice, one star anise, and pour in broth.

3. 3.

   Add orange segments, steam for a few minutes (the pumpkin should remain firm).

4. 4.

   Cut gluten into cubes, add to the stew, and simmer for about 1 minute.

5. 5.

   Stir starch with a little water, whisk into the stew, bring to a boil, thicken, and season with salt.

6. 6.

   Serve on plates, sprinkle with pumpkin seeds, and drizzle with pumpkin seed oil.