Wash the pumpkin, cut the peel into small pieces (half the size of the potato quarters) and place in a large saucepan with the potatoes. Cover everything just barely with water (it doesn`t matter if the pieces protrude a bit from the water - they`ll still cook and won`t water down), add plenty of salt and bring to the boil with the lid closed. The cooking time is approx. 20 minutes.
In the meantime, peel the onions and cut into fine strips.
Heat one to two tablespoons of olive oil in a pan and fry the onions in it. Add sugar and a pinch of salt and let it caramelize until the onions are translucent. Deglaze with 4 tablespoons of balsamic vinegar and 2 tablespoons of water, pepper with plenty of pepper and let it simmer for approx. 1 minute. Keep warm.
Drain the finished potato and pumpkin cubes, put them back on the stove and let them evaporate briefly. Then stamp. Season the soy milk with nutmeg, pepper and grated lemon peel (alternatively lemon pepper), add to the saucepan and mix with the potato and pumpkin puree. Season to taste and, if necessary, add about 50 ml of water (in which you have previously dissolved a strong pinch of salt) to achieve a creamy consistency.
Put the puree on a plate and spread the onions on top.
Tastes great as a stand-alone dish, as an accompaniment to soy schnitzel or as a topping on a vegan cottage pie.
You can vary the pumpkin as you like: Hokkaido, Jack be little and butternut are best. A normal Solor DB pumpkin will do the same.
Ingredients
Print Recipe
Pin Recipe