Summary

Ingredients

• 1 kg pumpkin meat, ready to cook
• 1 large onion (s)
• 2 tablespoon oil (olive oil)
• 3 tablespoon paprika powder
• 1 teaspoon caraway seeds
• 5 cloves garlic
• 1 dash vinegar
• 1 tablespoon tomato paste
• 1 green pepper (s), finely chopped
• 100 g cream cheese (brunch with herbs) or creme fraiche, you can also use cream or yohurt
• 125 ml water or vegetable stock as required
• salt
• some cayenne pepper

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Instructions

1. Finely chop the onion, cut the pumpkin into small cubes. Roast the onion in olive oil, stir briefly and immediately deglaze with the water or stock and the vinegar. Sauté briefly, add the pumpkin pulp, add a little salt, add caraway seeds, crushed garlic, cayenne pepper and tomato paste. Let simmer gently. Halfway through the cooking time, add the paprika. Finish cooking. If the juice goes in, pour in some water or broth again. Add the brunch towards the end of the cooking time. Bring to the boil briefly. If there is too much juice, bind with flour or Maizena.
2. Serve with potatoes.