Filling WW carrot and pumpkin stew with smoked pork

Ingredients for 12 servings:

• 550 g smoked pork
• 1 stalk(s) leek, small
• 700 g carrot(s)
• 500 g potatoes
• 1 Hokkaido pumpkin(s)
• salt and pepper
• 2 tbsp, heaped marjoram, dried
• 1 ½ liters vegetable broth

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Only 2 people per plate, 2017 program

Cut the smoked pork and vegetables into large cubes. Place the vegetables in a saucepan, pour in the broth, and bring to a boil. Then reduce the heat to medium and continue cooking, covered. In the meantime, sear the smoked pork cubes in a non-stick pan for about three minutes. Take some of the soup liquid, deglaze the smoked pork with it, stir briefly, and return everything to the soup pot. Continue simmering the soup for about 30 minutes, stirring occasionally. Finally, season with salt and pepper, add a good two tablespoons of marjoram, stir everything again, and turn off the heat. After letting it rest for about 10 minutes, stir the soup well again with a wooden spoon. This will make the soup nice and creamy, but the vegetables will remain intact. One 350 ml serving, calculated using the new program, only has 2 servings. Note: I have specified 12 servings. This is of course only an approximate value, as everyone defines 1 serving differently. I used a 350 ml portion as a guide. The entire recipe yielded about 4 liters of stew.