Hearty pumpkin stew

Ingredients for 2 servings:

• 1 medium butternut squash
• 2 tomatoes
• 0.33 cucumber(s), as desired
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 chili pepper(s)
• 1 small jar of boiling water
• 2 corners of butter
• 2 tbsp oil, pumpkin seed oil if desired
• 1 bunch of parsley
• 2 tsp soup seasoning
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, quick, vegetarian

Finely chop the onions and garlic cloves and fry them well in a pan with the pumpkin seed oil. Meanwhile, cut the pumpkin, tomatoes, cucumber, and chili pepper into bite-sized pieces. First, add the pumpkin to the onions and roast for a while. Then pour in about a cup of boiling water so that it can reduce well, but not yet turn into a soup. Add the tomatoes, cucumber, and spices and simmer for about 20 minutes, until the pumpkin is nice and soft. Add plenty of butter, mix well, and serve garnished with parsley. Tip: The stew tastes even better reheated the next day, and above all, spicier. This quantity is enough for two large or three smaller portions.