Pumpkin Stew with Merguez and Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se), approx. - .2 kg
- 3 onion (s)
- 3 clove (s) garlic
- 300 g meruez
- 3 tablespoon olive oil
- 500 g red pepper (s)
- 1 packet tomatoes, sieved, 400 g
- 250 ml vegetable stock
- salt and pepper
- Chili powder
- Paprika powder, noble sweet
- some gyros spice, possibly
- Cumin powder
Print Recipe
Pin Recipe Instructions
- Core the pumpkin and cut into small cubes. Dice the onion and garlic. Cut the merguez into small pieces and the peppers into approx. 2 cm cubes.
- Fry the onions, garlic and merguez in the olive oil. Then briefly fry the pumpkin pieces. Then add the diced paprika, the tomatoes, vegetable stock and spices.
- Simmer on medium heat for about 40 minutes until the vegetables are nice and soft.
- Tip: You can also mix the pumpkin with sweet potatoes, which also tastes very tasty.
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