Pumpkin and pea stew

Ingredients for 2 servings:

• 2 onions
• 500 g pumpkin flesh (e.g. Hokkaido, pitted)
• 3 tbsp oil
• 2 raw, fine sausages (approx. 100 g each)
• some salt and pepper
• ½ tsp paprika powder, hot
• ½ tsp dried Italian herbs
• 100 ml whipped cream
• 1 tsp broth, granulated
• 150 g peas, frozen
• 50 g baking peas

Instructions

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

Peel the onions, halve them, and slice them into thin strips. Dice the pumpkin flesh into small pieces, about 1 1/2 cm in size. Heat 2 tablespoons of oil in a pan. Form the meat from 2 raw, fine sausages into small balls, directly into the fat. Brown on all sides for about 2 to 3 minutes, then remove. Add the pumpkin and onions to the frying fat with 1 tablespoon of oil and brown for about 2 to 3 minutes. Season with salt, pepper, hot paprika, and dried Italian herbs. Add 500 ml of boiling water and heavy cream, season with granulated stock, and cover and simmer for about 15 minutes. Remove half of the pumpkin pieces with a slotted spoon. Purée the remaining pumpkin cubes in the stock. Add the pumpkin cubes, sausage meat dumplings, and peas, and bring back to a boil briefly. Season the stew with a little salt and pepper and serve sprinkled with baking peas.