Pumpkin – Corn – Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 pumpkin (se) (Hokaido pumpkin)
- 2 beefsteak tomato (s)
- 1 bell pepper (s), (color does not matter)
- 1 large potato (s)
- 3 tablespoon oil
- 1 glass corn
- 250 ml broth
- salt and pepper
- 1 teaspoon marjoram
- 50 g mountain cheese, rated
- Chili powder
Print Recipe
Pin Recipe Instructions
- Cut the Hokkaido pumpkin with the skin into bite-sized cubes, as well as the potato. Cut the peppers + tomatoes into pieces.
- Chop the onion + garlic into small pieces + sauté in a large saucepan until translucent. Drain + add corn. Now add the other vegetables except for the pumpkin + mix. Pour in the broth, add the marjoram + cover and simmer for 15 minutes over a moderate heat. Then add the pumpkin + simmer for another 15 minutes. Season to taste with the spices + pour the cheese over the stew or place in a bowl like Parmesan on the table.
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