Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 Hokkaido pumpkin (se)
- 2 large sweet potatoes
- 6 medium potato (s)
- 1 can coconut milk
- 500 ml water
- 2 cloves garlic
- 1 piece (s) ginger root
- large onion
- salt and pepper
- cumin
- 2 tablespoons oil
- 1 tablespoon balsamic vinegar
- 0.5 ½ lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Finely dice the onions, garlic and ginger. Cut the pumpkin, potatoes and sweet potatoes into 1 - 2 cm cubes.
- Sweat the onions, garlic and ginger in hot oil, deglaze with the balsamic vinegar. Add the water, coconut milk and the pumpkin, potato and sweet potato cubes. Let everything simmer for about 15-20 minutes. Add the juice of half a lemon and season with the spices.
- Tip: If you like, you can vary the taste with peas or small prawns (is then no longer vegetarian).
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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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