Summary

Ingredients

• 750 g pumpkin (se) (Hokkaido)
• 750 g potato (s)
• 150 g bacon, mixed
• 2 onions)
• 2 cloves garlic)
• 1 small chilli pepper (s)
• 2 apples, sour (e.g. Boskoop)
• 0.5 ½ lemon (s), add the juice
• 1 tablespoon butter
• 1250 ml chicken broth or vegetable broth
• 250 ml apple juice
• Salt and pepper from the mill
• 50 g pumpkin seeds
• 2 tablespoon maple syrup
• 1 bunch parsley
• some nutmeg

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Instructions

1. Wash the pumpkin, remove the seeds and roughly dice. Peel and roughly dice the potatoes. Finely dice the bacon. Peel the onions and garlic, cut into thin wedges. Cut the chilli lengthways, remove the core. Peel, quarter and slice the apples. Drizzle with lemon juice.
2. Heat the butter in a large saucepan, fry the apples in it, remove. Put the bacon in the saucepan and fry until golden brown. Add the onion wedges and garlic, sauté briefly. Also add the pumpkin, potatoes and chilli pepper and braise for about 5 minutes.
3. Deglaze with stock and juice. Salt and pepper well. Let everything simmer gently for about 30 minutes. Add the apples about 10 minutes before the end of the cooking time and cook at the same time.
4. Roast the pumpkin seeds in a pan without fat. Pour in the maple syrup, toss briefly, sprinkle with a little salt.
5. Rinse the parsley, pat dry, pluck the leaves off, chop finely and stir into the soup. Season again with salt, pepper and freshly grated nutmeg. Sprinkle the pumpkin seeds over the stew before serving.