Pumpkin and potato salad

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 500 g pumpkin flesh, prepared
• 1 vegetable onion(s)
• 2 tbsp oil
• 2 garlic cloves, finely chopped
• 1 tsp sugar
• ½ lemon(s), juice
• 100 ml meat broth
• 6 spring onions
• e.g. salt and pepper
• 2 tbsp white wine vinegar
• 150 g bacon

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

First, cook the potatoes in salted water for about 25-35 minutes and let cool slightly. Clean, quarter, deseed, and dice the pumpkin. Peel and dice the onion, then fry in hot oil until translucent. Add the pumpkin cubes and fry for 2-3 minutes. Then stir in the finely chopped garlic, sugar, lemon juice, and meat broth. Cover and simmer for about 8 minutes until not too soft. Meanwhile, peel and dice the potatoes, slice the spring onions, and mix both with the cooked pumpkin, salt, pepper, and vinegar. Dice the bacon, fry until crispy in a grease-free pan, and finally add it to the salad.