Pumpkin and pepper sauce

Ingredients for 1 servings:

• 2 tbsp clarified butter
• 3 large onions
• 3 garlic cloves
• 900 g pumpkin flesh, fully cleaned and weighed
• 700 g bell pepper(s), red, yellow, green, cleaned, weighed, approx. 4 pods
• 750 ml water or vegetable stock
• Celery salt
• pepper
• curry powder
• Paprika powder
• Soup seasoning
• Sugar or sweetener

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

vegetarian sauce for pasta or rice for storage

Finely dice the pumpkin, bell peppers, onions, and garlic. Heat the clarified butter in a saucepan, first sauté the onions and garlic until translucent, then add the pumpkin and bell peppers and sauté. Pour in the liquid and simmer the vegetables for about 10 minutes until soft. Once the vegetables are tender, you can puree some of the sauce with a hand blender to make the sauce more creamy. Season the sauce with homemade soup seasoning, celery salt, pepper, paprika, curry powder, and a little sugar or sweetener. To preserve the finished sauce, transfer it to clean, prepared preserving jars or twist-off jars. Cook for 30 minutes at 100°C. The sauce will then keep for at least 6 months. Reheat the reduced sauce and serve sprinkled with sour cream, grated cheese, and chives.