Pumpkin-chili
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 small pumpkin (se), (Hokkaido pumpkin)
- 4 tomato (s)
- 1 large onion (s)
- 3 cloves garlic
- 200 ml vegetable stock
- 1 cup crème fraîche, or soy cream for vegans
- 1 tablespoon flour
- 1 teaspoon chili paste
Print Recipe
Pin Recipe Instructions
- Fry the chopped onion and the chopped garlic cloves in butter. Remove the shell and seeds from the Hokkaido pumpkin. Cut the pulp into small pieces and add. Pour the vegetable stock on top and simmer until the pumpkin pieces have a firm consistency. Add the cut tomato pieces. For a creamy substance, stir in the beaker of crème fraîche and the tablespoon of flour. Season with spices and the chili paste.
- The pumpkin chili tastes particularly good with red lentils, rice or polenta.
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