Vegetarian Pumpkin Stew

Ingredients

• 1 small Hokkaido pumpkin
• 1 Carrot
• 1 stalk Celery
• 0.5 small stalk leek
• 2 onions
• 1 tbsp butter
• 1 tbsp curry powder
• 0.5 tsp Black cumin
• 1 l vegetable broth (instant or homemade)
• Salt
• ground pepper

Instructions

1. 1.

   Wash the pumpkin, halve it, clean it, remove seeds and cut into cubes. Peel and finely dice carrot and celery if desired. Wash leek, trim it and slice the white and light green parts into thin rings. Peel onions and finely chop them.

2. 2.

   Sauté onion with leek in a pan with hot butter over medium heat for 4–5 minutes. Add carrot, celery, half of the pumpkin cubes and cook together. Stir in curry powder and black cumin.

3. 3.

   Pour in broth and let the stew simmer gently for 15 minutes. Then add the remaining pumpkin cubes and cook for another 10 minutes. Season with salt and pepper. Stir well so that the initially added pumpkin cubes break down, giving the dish a pleasant creaminess.