Pumpkin stew with minced meat

Ingredients for 6 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 500 g minced beef
• 1 stalk(s) leek
• 2 beefsteak tomatoes
• 2 garlic cloves
• 4 tbsp tomato paste
• 250 g feta cheese
• 150 g crème fraîche
• 1 piece(s) ginger, approx. 1.5 cm
• Clarified butter
• 125 ml water, approx.
• Salt
• chili flakes
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean and chop the leeks and tomatoes. Wash and trim the pumpkin, and cut into bite-sized pieces. Finely chop the garlic, parsley, and ginger. Dice the feta. Brown the minced meat in clarified butter until crumbly. Add the vegetables, garlic, and ginger and brown. Add the tomato paste, season with salt and chili flakes, and add a little water. Simmer for about 20 minutes with the lid closed over medium heat, until the pumpkin is tender. Stir in the feta, parsley, and crème fraîche and season again with salt and chili flakes. Serve with rice, baguette, or pan-fried bread.