John Myers
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Pumpkin and Potato Stew
The perfect pumpkin and potato stew recipe with a picture and simple step-by-step instructions.
to sprinkle
- 1 teaspoon Lemon juice
- 1 tablespoon Butter
- 125 g Ham cubes
- 2 Onions
- 500 g Hokkaido pumpkin
- 700 g Potatoes
- 2 teaspoon Curry
- 1 liter Vegetable broth
- 250 ml Apple juice
- 250 ml Chilli from the mill
- Salt
- Pepper
- Nutmeg
- 3 tablespoon Pumpkin seeds
- 1 tablespoon Honey
- 1 tablespoon Salt
- Cream
- Pumpkin seed oil
- Peel the apples, remove the core, cut into wedges and drizzle with lemon juice
- Peel the potatoes and onions into cubes or wedges.
- Wash the pumpkin well, pat dry, remove the seeds and cut into cubes.
- Now heat the butter in a saucepan and fry the apple wedges and remove them.
- Now fry the ham golden yellow in the pot, add the onion and the curry and sauté
- Add the potatoes and the pumpkin, add the chili seasoning and cook for about 5 minutes
- Pour in the stock and apple juice and season the stew with salt, pepper and nutmeg – simmer for 30 minutes and add the apples again shortly before the end.
to sprinkle
- Roast the pumpkin seeds in a fat-free pan, add honey, stir well and sprinkle with salt.
- Put the stew on a plate, sprinkle with pumpkin seeds and serve with a little cream and pumpkin seed oil — Enjoy your meal; 🙂
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