Carrot and pumpkin stew with caraway

Ingredients for 6 servings:

• 600 g carrot(s)
• 600 g pumpkin(s) Pumpkin of your choice, Hokkaido, Butternut or other
• 2 potatoes
• 1 orange(s)
• 1 liter vegetable broth
• 2 tsp caraway powder or cumin powder
• 2 pinches of salt and pepper
• 1 bunch parsley, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel and dice the carrots, pumpkin, and potatoes. Sauté the vegetables in a pan for 5 minutes with the caraway seeds (or cumin or caraway seeds to taste). Stir frequently. Meanwhile, juice the orange and prepare the vegetable stock with salt, pepper, and chopped parsley. If you have a pressure cooker: after sautéing, add all the vegetables to the pressure cooker with the vegetable stock and cook according to the instructions on the cooker until tender, then puree. If you have a Thermomix cooking robot: after sautéing, add all the vegetables to the cooking robot with the vegetable stock and cook according to the instructions. The cooking robot should be able to stir during cooking, so there’s no need to puree. Otherwise: Pour in the vegetable stock and cook the vegetables for about 20 minutes. Puree to taste or stir vigorously to reduce the pieces and distribute the pumpkin fibers. Season again before serving.