Colorful stew with pumpkin

Ingredients for 2 servings:

• 200 g pumpkin flesh, peeled, pitted
• ½ m.-sized zucchini, approx. 150 g
• 1 medium-sized potato(s), 130 g, peeled
• 1 m.-sized carrot(s), 70 g, cleaned
• 1 onion(s)
• 500 ml vegetable stock
• Salt and pepper, white
• ½ tsp, chopped oregano, shredded
• ½ tsp, stripped Thyme, shredded
• 2 pinches of turmeric powder
• nutmeg
• Sunflower oil or rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and dice the onion. Dice the pumpkin, potato, and zucchini, and slice the carrot. Heat the oil in a saucepan and fry the onion until golden brown. Add the pumpkin, potato, zucchini, and carrot and fry briefly, stirring occasionally. Add the herbs, a little salt, pepper, nutmeg, and turmeric, then pour in the vegetable stock. Mix everything together, cover the pan, bring to a boil, and simmer on low heat for 15 minutes. Season to taste, adjust seasoning if desired, and serve. I prefer butternut or Hokkaido squash for this stew.