Summary

Ingredients

• 3 tablespoon oil
• 2 large onions, peeled approx. 50 g
• 2 cloves garlic)
• 400 g carrot (s), peeled and weihed
• 0.5 ½ Hokkaido pumpkin (se), without seeds approx. 500 g
• 1 large sweet potato (s), peeled approx. 365 g
• 500 ml vegetable stock
• 0.5 ½ teaspoon, heaped Pul Biber

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Instructions

1. Halve the onions and cut across into half rings. Halve or quarter the carrots depending on their size and cut into pieces approx. 0.5 cm long. Cut the Hokkaido into strips lengthways and then into slightly larger cubes, as well as the sweet potato.
2. Heat the oil in a large saucepan and fry the onions. When they begin to brown, add the carrots and put the lid on. Steam for about 5 minutes, stir and let the condensation flow into the pot.
3. Then fill in the sweet potato and pumpkin cubes. Press the garlic cloves through a press, sprinkle the Pul Biber on top and pour the broth. Stir once, let it boil briefly and cook on a low flame for about 10 minutes. Always leave the lid on the pot.
4. The cooking times vary depending on the size of the cube. Test the firmness according to your own taste.