Summary

Ingredients

• 4 stalks celery, thinly sliced
• 500 g pumpkin (se), prepared, cut into small cubes
• 8 half tomato (s), dried, pickled in oil, cut into strips
• 1 clove garlic, finely chopped
• 1 teaspoon rosemary, fresh, finely chopped
• 2 tablespoon pumpkin seeds, roasted without fat
• 1 tablespoon olive oil
• 1 ½ dl broth
• 0.5 dl ½ vermouth, (Noilly Prat)
• 1 ½ dl cream
• 1 teaspoon, heaped pepper, green, dried, coarsely crushed
• salt
• Pepper from the grinder
• some pumpkin seed oil

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Instructions

1. Sauté the pumpkin cubes, celery slices and garlic in hot oil, deglaze with Noilly Prat and pour in the broth. Also add the rosemary and simmer until the pumpkin is done but does not crumble. After about 10 minutes of cooking, add the tomato strips and green pepper. Just before the end, add the cream and season with salt and pepper. Before serving, sprinkle the pumpkin seeds on top and drizzle with a few drops of pumpkin seed oil.