Autumn stew

Ingredients for 4 servings:

• 1 large onion(s)
• ¼ pumpkin(s) (Hokkaido)
• ¼ white cabbage
• 2 small potatoes
• 1 m.-sized carrot(s)
• 1 m.-large parsnip(s)
• 1 can of tomatoes, 400 ml
• 1 tbsp tomato paste
• Rapeseed oil
• 1 tsp paprika powder, hot
• 1 pinch of cumin
• ½ tsp herbs, Italian
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Dice the onion and fry in plenty of rapeseed oil. Dice the pumpkin, potatoes, and white cabbage, add to the onion, and simmer with a little water for about 15-20 minutes. Coarsely grate the carrot and parsnip and add them, simmering for about 5 minutes. Turn off the heat. Stir in the contents of the tomato can, tomato paste, and spices, and season with salt to taste. Add a little more oil, if desired. Tip: You can, of course, use two carrots instead of the parsnip, or vice versa. Or no potatoes, but more pumpkin.