Autumn stew with pumpkin, potatoes and green beans

Ingredients for 2 servings:

• 200 g Hokkaido pumpkin(s)
• 300 g potatoes, waxy
• 200 g green beans
• 1 onion(s)
• 2 tbsp rapeseed oil
• 2 bay leaves
• 1 tsp marjoram, shredded
• 700 ml vegetable stock
• chives or parsley for sprinkling
• e.g. salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

You can also use your favorite vegetables for the stew.

Wash and deseed the pumpkin, wash and peel the potatoes. Dice both. Wash the beans, trim the ends, and halve any long beans, or use frozen beans. Peel the onion and dice them. Heat the oil in a large enough pot and sauté the onion. Add the pumpkin and potatoes and sauté briefly. Then add the beans, bay leaves, marjoram, and stock. Cover the vegetables and bring to a boil. Reduce heat to low and simmer for about 15 minutes. On my stove, this is level 3 of 9. Wash the parsley, shake dry, and finely chop, or wash the chives, shake dry, and cut into rolls. Season the stew with salt, pepper, and nutmeg. Sprinkle the parsley or chives over the top and serve. You can also add a few sausages to the stew. Simply add them 5 minutes before the end of the cooking time.