Pumpkin curry with spring onions

Ingredients for 4 servings:

• 1 kg pumpkin(s)
• 200 g spring onions
• 60 g pine nuts
• 100 ml vegetable broth (instant)
• 100 ml whipped cream
• 2 tsp oil
• curry
• turmeric
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A vegetarian dish

Cut the pumpkin lengthwise into wedges using a sharp knife, remove the seeds and peel the wedges. Cut the flesh into 1 cm cubes. Trim the spring onions and slice them into thin rings. Roast the pine nuts in a pan without oil until golden brown, then set aside. Heat the oil in the pan, add the pumpkin cubes, and fry for 6-8 minutes, stirring continuously on heat setting 2 or on automatic setting 8-9. Sprinkle with curry and turmeric, sauté briefly, stirring continuously, then add the stock and cream, bring to a boil, and simmer for 5 minutes until thickened. After 3 minutes of cooking, add the spring onions and cook briefly. Season the pumpkin and spring onion mixture with salt and cayenne pepper, and stir in the pine nuts just before serving. A wild rice blend goes particularly well with this spicy vegetarian dish.