Pumpkin and Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon clarified butter
- 3 large onion (s)
- 3 clove (s) garlic
- 900 g pumpkin pulp, weihed and cleaned
- 700 g paprika (s), red, yellow, reen, weihed cleaned, approx. 4 pods
- 750 ml water, or vegetable stock
- Celery salt
- pepper
- Curry powder
- Paprika powder
- Soup seasoning
- Sugar, or sweetener
Print Recipe
Pin Recipe Instructions
- Finely dice the pumpkin, bell pepper, onions and garlic.
- Heat the clarified butter in a saucepan, first sauté the onions and garlic until translucent, then add the pumpkin and paprika and sauté as well.
- Pour in the liquid and cook the vegetables for about 10 minutes until soft.
- When the vegetables are done, part of the sauce can be pureed with the hand blender, which makes the sauce thicker.
- Season the sauce with homemade soup seasoning, celery salt, pepper, paprika and curry as well as a little sugar or sweetener.
- Pour the finished sauce into clean, prepared preserving or twist-off jars to preserve it. Boil for 30 minutes at 100 ° C.
- The sauce can then be kept for at least 6 months.
- To eat, reheat the boiled-down sauce and serve each portion sprinkled with a little sour cream, grated cheese and chives.
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