Summary

Ingredients

• 1 kg potato (s), mainly waxy
• 1 kg pumpkin meat, weighed and prepared
• 3 red pepper (s)
• 200 ml white wine
• 1 packet tomato (s), happened
• 5 shallot (s)
• 1 onion (s)
• 300 ml vegetable stock
• 3 clove (s) garlic, fresh or pickled
• 1 teaspoon mint, dried
• Thyme, fresher
• sour cream or sour cream
• 2 teaspoons olive oil
• salt and pepper
• Chilli pepper (s), dried
• Paprika powder, hot as rose

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Instructions

1. Cut the pumpkin, peppers and potatoes into not too small cubes, the onion into wedges. Simply halve or quarter the shallots, depending on size and taste, and finely chop the cloves of garlic.
2. Heat the oil in a large saucepan and fry the onions, shallots and garlic cloves in it until translucent. Add the vegetables and roast them briefly. Roast the paprika briefly so that the flavors unfold. Deglaze with the wine. Pour in the broth and the tomato puree and simmer everything over medium heat until the potatoes are cooked through. I let it simmer for about 30 minutes. Stir well from time to time so that nothing sticks to the bottom. Finally, season to taste with the herbs and spices.
3. Arranged in deep plates or bowls with a dollop of sour cream or sour cream, this is a warming, vegetarian vegetable pot for autumn.