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Pumpkin and Brussels Sprouts Stew

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 350 g Brussels sprouts
  • 700 g pumpkin meat, Hokkaido
  • 500 g potato (s)
  • 1 tablespoon butter
  • 3 stalk / s thyme
  • 800 ml vegetable stock
  • 4 sausages, Viennese
  • some salt and pepper
  • some nutmeg, freshly grated
  • some lemon juice
  • 1 tablespoon thyme
Pumpkin and Brussels Sprouts Stew
Pumpkin and Brussels Sprouts Stew

Instructions

  1. Peel and finely dice the onions. Clean and wash Brussels sprouts and cut larger ones in half. Clean, peel, halve and core the pumpkin and cut into 2 cm pieces. Peel and wash the potatoes and cut into 2 cm pieces. Melt the butter in a saucepan and sauté the onions until translucent. Add the potatoes and three stalks of thyme and sauté briefly. Pour in the vegetable stock and bring to the boil. Add Brussels sprouts and cook covered for 5 minutes. Add the pumpkin and cook for 15 minutes.
  2. Cut the wiener sausages diagonally into 1 cm thick slices, mix into the stew and heat for 5 minutes. Season the stew with salt, pepper, nutmeg and a few squirts of lemon juice. Serve sprinkled with thyme leaves.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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