Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido)
• 4 large potatoes, waxy
• 1 can corn
• 2 large onions, red
• 2 cloves garlic)
• 1 chilli, fresh
• 1 bunch parsley
• 1 liter vegetable stock
• 1 teaspoon, heaped curry
• possibly salt
• 300 g Cabanossi
• 3 tablespoon olive oil
• pepper

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Instructions

1. Halve, core, and peel the pumpkin and cut into cubes about 2 cm in size. Peel the potatoes and cut into 1.5 cm cubes. Peel the red onions and cut into small cubes. Peel the garlic. Wash the chilli and cut into fine rings. Quarter the Cabanossi lengthways and cut into small pieces. Wash and chop the parsley.
2. Heat the olive oil in a large saucepan. Steam the onions until translucent over medium heat.
3. Add the garlic, pumpkin and potato cubes and sauté them. Add the chilli and dust with curry.
4. Deglaze with hot vegetable stock and simmer in a closed saucepan for about 10 minutes. Add the corn and cabanossi and simmer until the potatoes and pumpkin are soft.
5. Stir in the parsley and season with salt and pepper.