Cassilde's pumpkin stew

Ingredients for 4 servings:

• 400 g tartar or lean minced beef
• 2 stalk(s) leeks
• 400 g tomatoes, chopped
• 1 pinch(s) of sugar
• ½ liter vegetable broth
• 400 g Hokkaido pumpkin(s)
• 1 garlic clove(s)
• 1 tsp sweet paprika powder
• e.g. oregano
• e.g. rosemary
• n. B. Thyme
• salt and pepper
• 1 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with tartar, leek and tomatoes

Cut the leek into half rings and finely chop the garlic. The Hokkaido squash doesn’t need to be peeled. Simply wash it, remove the seeds, and cut the flesh into small cubes. I used 1/2 a medium-sized pumpkin. Heat 1 tablespoon of sunflower oil in a saucepan and fry the tartare until nicely browned. Then add the leek and fry briefly. Now add the tomatoes, garlic, and vegetable stock to the pan, along with the sugar, paprika, and herbs (I only had dried herbs and added about 1 teaspoon of rosemary, 1 teaspoon of thyme, and 1 tablespoon of oregano, but you can use more or less depending on your taste—if you want the stew to be more like a soup, you can use more vegetable stock). Simmer in a covered pan for about 20 minutes, stirring occasionally. Now add the pumpkin cubes to the pan, stir well, and continue to simmer in the covered pan for about 15 minutes. The time depends on the type of pumpkin and the size of the cubes. Shortly before the end of the cooking time, season the stew with salt and pepper. When the squash is soft, the stew is ready. The stew contains 770 kcal; 17 g fat; LF30: 19.75%. Tip: This stew would also be delicious with butternut or other squash.