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Pumpkin chili

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Ingredients for 3 servings:

  • 1 small pumpkin(s) (Hokkaido pumpkin)
  • 4 tomatoes
  • 1 large onion(s)
  • 3 cloves garlic
  • 200 ml vegetable stock
  • 1 cup crème fraîche, or for vegans soy cream
  • 1 tbsp flour
  • 1 tsp chili paste

Instructions

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

For cozy evenings with friends or family

Sauté the finely chopped onion and chopped garlic cloves in butter. Peel and seed the Hokkaido pumpkin. Cut the flesh into small pieces and add it to the pan. Pour in the vegetable stock and simmer until the pumpkin pieces are firm to the bite. Add the chopped tomatoes. For a creamy texture, stir in the cup of crème fraîche and the tablespoon of flour. Season to taste with spices and chili paste. The pumpkin chili tastes especially good with red lentils, rice, or polenta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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