Pumpkin and bean stew

Ingredients for 4 servings:

• 125 g bacon cut into strips or raw ham
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 kg Hokkaido pumpkin(s)
• 2 cans kidney beans
• 1 can white beans
• 1 can of chopped tomatoes or pizza tomatoes
• 1 liter chicken broth or vegetable broth
• 2 bay leaves
• salt and pepper
• Cayenne pepper
• 1 chili pepper(s), as desired
• Crème fraîche
• spring onion(s)
• Sambal Oelek

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simple and vegan possible

Cut the bacon strips into 1-2 cm pieces or buy pre-cut ones. Dice the onions finely. Crush or finely chop the garlic cloves. You can eat the Hokkaido pumpkin with the skin on, so simply cut it in half and scoop out the seeds and fibers. Cut the pumpkin into bite-sized pieces. Lightly fry the bacon strips. Add the onions and fry until translucent. Add the garlic and fry briefly. Then add the chopped pumpkin pieces and fry for 5-10 minutes. Add the canned tomatoes and stir briefly. Add the stock and bring to a boil. Then add all the beans and the two bay leaves and stir. If you like it spicy, add 1-2 chilies. Let everything simmer on low heat for about 30 minutes. Don’t forget to stir occasionally. Finally, remove the bay leaves and season with salt, pepper, and cayenne pepper. For garnish, finely chop spring onions and mix with a little sambal oelek. When serving, add a dollop of crème fraîche or vegan cream and place a teaspoon of the spring onion/sambal mixture on top. Serve with bread or a salad. Tip: For a vegan version, use cashews instead of bacon. Lightly chop them and fry them lightly in a pan instead of the bacon.