Creamy pumpkin vegetables

Ingredients for 6 servings:

• 1 Hokkaido pumpkin(s)
• 1 vegetable onion(s)
• 3 garlic cloves
• 1 apple
• 3 tomatoes (preferably Roma tomatoes or San Marzano)
• 150 ml vegetable stock
• 2 tbsp butter
• 100 ml cream
• 1 tsp wheat flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili flakes
• some lemon juice
• 1 handful of parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

great as a side dish, deliciously creamy

Hollow out the pumpkin and cut the flesh into medium-sized cubes. Make a cross-shaped incision on the top and bottom of the tomatoes, pour hot water over them, and let stand for a few minutes. Then peel off the skin, remove the seeds if necessary (depending on the type of tomato), and cut the flesh into small cubes. Peel and finely chop the onion and garlic, peel the apple, remove the core, and finely chop the flesh. Heat the butter in a high-fat pan, fry the onion and garlic over medium heat for 5 minutes. Add the apple and tomato cubes and fry for another 5-6 minutes, stirring. Season with salt and pepper. Deglaze the apple, tomato, and onion mixture with the stock, add the pumpkin cubes, stir, and simmer covered until the pumpkin cubes are soft. This takes about 15 to 20 minutes. This depends on the type of pumpkin and the size of the cubes. It’s best to taste a pumpkin cube every now and then and let it cook for a few minutes longer if necessary. Whisk the cream and flour until lump-free. If the mixture is too thick, add 2-3 tablespoons of cold water, add the cream and flour to the boiling vegetables, and stir immediately. Bring to a boil briefly and then turn off the heat. Finally, add a few squeezes of lemon juice and chili flakes, season to taste, and sprinkle with salt and pepper if desired. Serve sprinkled with parsley.