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
Pumpkin-chili
Pumpkin-chili

Instructions

  1. 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.
  2. The pumpkin chili tastes particularly good with red lentils, rice or polenta.

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