Pumpkin season is finally here again, because I really love eating this vegetable. The Hokkaido pumpkin is especially great, you don't even have to peel it. Here I discovered a fruity and hearty dish that tastes excellent to our whole family:
Pumpkin stew with pasta and minced meat
Ingredients:
- approx. 400 g Hokkaido pumpkin (I always take a small one)
- 2 tbsp oil
- 250 g minced meat, vegans take 250 g chickpeas and 100 g peanuts
- 1 pinch of salt
- 1 pinch of pepper
- 2 tsp mild curry powder
- 500 ml vegetable broth
- 200 ml orange juice
- 200 ml heavy cream or cooking cream, vegans take soy cuisine
- 300 g soup noodles
- 2-5 tbsp soy sauce
- 2 tbsp ketchup
Instructions:
Wash the pumpkin well, remove the seeds and fibrous center pieces, and cut into bite-sized pieces with the skin on. Heat the oil in a large pot and fry the minced meat until crumbly. Season well with pepper and salt. Now add the pumpkin and let it fry for 3 minutes. Sprinkle the curry powder over it and fill up with the vegetable broth, orange juice, and cooking cream.
Bring the mixture to a boil and let it simmer for approx. 5 minutes, stirring constantly, and test if the pumpkin is already soft. Now add the soup noodles and let them cook until al dente according to the package instructions. Stir again and again, as the mixture can unfortunately burn easily. Finally, season to taste with 2-5 tbsp soy sauce and a dash of ketchup.
Tip for vegetarians:Instead of the meat, add 100 g roasted peanuts or 250 g chickpeas at the end and warm through.
Photo by Sabine, meinhaushalt.at
Also read: Pumpkin cream soup recipe with ginger
