Pumpkin – Spinach Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ can chickpeas, cooked
- 450 g spinach leaves (frozen)
- 1 large onion (s)
- 2 cloves garlic)
- 600 g pumpkin (se) (Hokkaido)
- 750 ml vegetable stock, instant
- 2 bay leaves
- 2 cups natural yogurt
- 1 tablespoon tomato (s), dried, pickled in oil
- 2 chilli pepper (s), dried
- 2 cloves garlic)
- 1 large onion (s)
- salt and pepper
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- For the stew, peel 1 onion and 2 cloves of garlic, cut into small pieces and sweat in a pan with a tablespoon of oil until translucent. Add the pumpkin, vegetable stock, bay leaf and simmer for about 10-15 minutes until the pumpkin is soft.
- Add the chickpeas and frozen spinach and continue cooking until the spinach is cooked through. Season to taste with salt and pepper.
- Put the yogurt in a bowl. Cut the remaining garlic, onion and chilies very finely and add. Chop up the sun-dried tomatoes and add them. Season to taste with salt and pepper. Pour the soup into a plate and refine it with a dollop of yogurt.
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