Quick pumpkin curry

Ingredients for 8 servings:

• 1 small butternut squash
• 8 small potatoes
• 4 carrots
• 2 m.-large onion(s), red
• 4 large garlic cloves
• 1 piece(s) ginger (according to your preference)
• 4 m.-sized apples, sour-sweet; Elstar or Braeburn
• 2 handfuls of mushrooms, brown
• 1 pack of India cream cheese
• 800 ml milk (3.8%)
• 400 ml water, boiling
• salt and pepper
• Paprika powder, sweet
• curry powder
• 1 bay leaf

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Simple, vegetarian, variable

Wash the vegetables. Peel the pumpkin, carrots, and potatoes (if using) and cut into bite-sized pieces. Chop the garlic and ginger, finely chop the onions, and quarter the mushrooms. Sauté everything together in a large pot with a little olive oil until lightly browned. Meanwhile, bring the water to a boil. Add the boiling water to the vegetables, add the milk, and stir in the cream cheese. Add the bay leaf, season with spices, and simmer on low heat until the vegetables are tender. I served the curry with some basmati rice.