Pumpkin and pepper sauce

Ingredients for 4 servings:

• 1 kg pumpkin flesh, prepared and weighed
• 4 bell peppers, red
• 1 stalk(s) leek
• 1 vegetable onion(s)
• 2 garlic cloves
• 4 tbsp olive oil
• 3 tbsp tomato paste
• 500 ml vegetable stock
• salt and pepper
• curry
• Sugar
• possibly ginger or chili

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

delicious with pasta or for a vegetarian lasagne

Clean and finely dice the pumpkin and bell peppers. Finely slice the leek, dice the onion, and garlic cloves. Heat the oil in a large, wide pot. Add all the vegetables to the pot and sauté for 10 minutes, preferably with the lid on. Add the vegetable stock and tomato paste, and season with salt, pepper, and curry. If you like it spicy, you can also add ginger or chili. Let the sauce simmer for 20 minutes. Then, if desired, puree with a hand blender. Season the sauce again with salt, pepper, curry, and sugar, and ladle into prepared twist-off jars while still hot. Seal and let cool.