Pumpkin Stew with Chestnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g pumpkin meat, preferably Hokkaido
- 400 g chestnut (s), best bouht ready-peeled
- 1 onion (s)
- 500 ml vegetable stock
- 1 tablespoon olive oil
- 2 tablespoon raisins
- 1 teaspoon thyme, dried
- 1 pinch (s) nutmeg
- 1 pinch (s) paprika powder
- 2 teaspoons curry powder
- salt
- Crème fraîche, for garnish
- possibly rice as a side dish
Print Recipe
Pin Recipe Instructions
- Roughly dice the pumpkin flesh and finely chop the onions. Braise the pumpkin, onions and spices in the olive oil. Add the raisins and chestnuts. Then slowly pour the vegetable stock over little by little. Just add enough liquid so that it doesn`t become too runny
- Let the stew simmer for at least 15 minutes, longer if necessary. The majority of the pumpkin pieces should gradually boil up, if necessary help a little with the wooden spoon and chop up the pumpkin pieces. As a result, the dish gradually takes on the consistency of a stew. If necessary, add more stock if necessary. Season to taste with salt.
- The stew is served with a dollop of crème fraîche. You can also eat the dish with rice as a side dish, then the stew is served in a bed of rice.
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