Pumpkin and spinach stew

Ingredients for 2 servings:

• 2 onions
• 1 clove(s) garlic
• 400 g pumpkin(s), Hokkaido
• 400 g potatoes
• 150 g leaf spinach, frozen, thawed
• 1 tbsp oil
• ½ tbsp butter
• 500 ml vegetable stock
• ½ red chili pepper(s)
• 4 sprigs parsley, flat-leaf
• 30 g almond(s), (smoked or salted)
• 1 tsp lemon zest, finely grated
• some salt and pepper
• 1 pinch(s) of sugar
• 1 pinch of cinnamon powder

Instructions

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

Peel and finely dice the onions and garlic clove. Clean the pumpkin and scrape out the seeds. Peel the potatoes and cut the pumpkin into 2 cm pieces. Squeeze the spinach leaves vigorously. Heat the oil and butter in a saucepan. Sauté the onions and garlic over medium heat for 2 minutes. Add the pumpkin and potatoes and sauté for 4 minutes. Pour in the vegetable stock, cover, bring to a boil, and simmer over medium heat for 20 minutes. Finely chop the chili pepper (remove the seeds if necessary). Pick the leaves from the parsley stalks and chop. Mix the almonds, chili, parsley, and grated lemon zest. Add the spinach to the stew, heat briefly, and season with salt, pepper, a pinch of sugar, and cinnamon powder. Serve sprinkled with the parsley and almond mixture.