Spicy yellow autumn stew

Ingredients for 4 servings:

• 3 tbsp oil
• 2 large onions, peeled approx. 250 g
• 2 garlic cloves
• 400 g carrot(s), peeled and weighed
• ½ Hokkaido pumpkin(s), without seeds approx. 500 g
• 1 large sweet potato(s), peeled approx. 365 g
• 500 ml vegetable stock
• ½ tsp, heaped Pul Biber

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

alkaline, vegan, GAT-compliant

Halve the onions and slice crosswise into half rings. Depending on their size, halve or quarter the carrots and cut into pieces about 0.5 cm long. Cut the Hokkaido into strips lengthwise and then into slightly larger cubes, as well as the sweet potato. Heat the oil in a large pot and fry the onions. When they begin to brown, add the carrots and cover. Sauté for about 5 minutes, stir, and allow the condensed liquid to drain into the pot. Then add the sweet potato and pumpkin cubes. Press the garlic cloves through a press, sprinkle the Pul Biber over them, and pour in the broth. Stir once, let it boil briefly, and simmer over low heat for about 10 minutes until tender. Keep the lid on the pot at all times. Cooking times vary depending on the size of the cubes. Test for tenderness to your liking.