Pumpkin Potato Stew
Simple flavors simply presented - this pumpkin potato stew epitomizes nutritious cooking for Lent.
Ingredients
- 1 Kuri squash or Hokkaido pumpkin
- 2/3 lb potatoes 300g, mostly waxy, such as fingerlings or red skinned
- 2 carrots
- 1/2 lb celery 250g
- 2 onions
- 2 Tbsp olive oil
- 3-1/3 cups vegetable stock 800 ml
- 3/4 oz fresh chives 20g
- 3/8 oz marjoram 5g
- salt
- pepper
- sweet paprika
Instructions
- Wash the pumpkin, cut in half and core with a spoon. Wash, peel and remove the ends of the potatoes, celery and carrots. Cut all the vegetables into 3/4 inch pieces.
- Halve, peel and cut the onions into large cubes. Heat together with the vegetables in a saucepan with 2 tablespoons of oil. Reach golden brown for approx. 4-5 minutes and deglaze with broth.
- Add marjoram, salt, pepper and paprika powder, bring to the boil again and then simmer for 25 minutes. Stir occasionally.
- Wash the chives and cut into fine rings. If necessary, season the finished soup, divide it on plates and garnish with parsley.