Carrot and Pumpkin Stew with Caraway Seeds

Summary

Ingredients

• 600 g carrot (s)
• 600 g pumpkin (se) Pumpkin your choice, Hokkaido, butternut or other
• 2 potato (s)
• 1 orange (s)
• 1 liter vegetable stock
• 2 teaspoons cumin powder or cumin powder
• 2 pinches salt and pepper
• 1 bunch parsley, optional

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Instructions

1. Peel and dice the carrots, pumpkin and potatoes.
2. Fry the vegetables in a pan for 5 minutes together with the caraway seeds, use cumin or European caraway seeds as desired. Turn regularly.
3. Meanwhile, squeeze the orange and prepare the vegetable stock with salt, pepper and chopped parsley.
4. If you have a pressure cooker: after searing all the vegetables with the vegetable stock in the pressure cooker and cook the vegetables according to the instructions for the saucepan, then puree them.
5. If you have a cooking robot à la Thermomix: after searing all the vegetables with the vegetable stock in the cooking robot and cook according to the instructions. The robot should be able to stir while cooking, so there is no need to puree.
6. Otherwise: Pour the vegetable stock and cook the vegetables in about 20 minutes. Puree to taste or stir vigorously so that the pieces become smaller and the pumpkin distributes its fibers.
7. Season again to taste before serving.