Summary

Ingredients

• 1 ¼ kg pumpkin (se) (Hokkaido) s
• 1 bunch dill, or approx. 80 - 00 g frozen dill
• 1 onion (s), approx. 00 g
• 1 clove garlic
• liter ⅛ vegetable stock
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon caraway seeds
• 50 g tomato paste
• 1 ½ tablespoon rapeseed oil, or sunflower oil
• 1 pinch (s) sugar
• Salt and pepper, from the mill

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Instructions

1. Core the pumpkin and cut into small pieces. Dice the onion, chop the dill. Peel the garlic and press it through the garlic press. If you don`t have a garlic press, finely chop the garlic. Set aside a little dill for garnish.
2. Heat the oil in a non-stick pan and sauté the onions and garlic in it. When the onions are translucent, add the pumpkin pieces. Sweat for approx. 3 - 4 minutes while stirring. Add the chopped dill with the paprika, caraway seeds, sugar and tomato paste and fry briefly while stirring. Season with salt and pepper.
3. Deglaze the pumpkin with the vegetable stock, bring to the boil briefly and simmer over a low heat for about 12-15 minutes. The pumpkin should still be a little firm to the bite.
4. Garnish with the remaining dill and serve.