Pumpkin dream with potatoes and walnuts

Ingredients for 3 servings:

• 500 g potatoes, preferably waxy
• salt water
• 2 m.-sized pumpkin(s) (Hokkaido)
• 1 clove(s) garlic
• 500 ml cream
• oregano
• Salt and pepper from the mill
• 2 tbsp olive oil
• 1 handful of walnuts, small handful

Instructions

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

Hokkaido pumpkin – quick and easy to prepare, vegetarian

First, peel the potatoes and cut them into bite-sized pieces. Place the pieces in lightly salted water, cover, and bring to a boil on high. Once the water is boiling, reduce the heat to medium; the potatoes only need to be cooked until tender (about 15 minutes). Meanwhile, wash and chop the pumpkins thoroughly. The skin is edible. Hollow out the pumpkin and cut into pieces, roughly the same size as the potatoes. Finally, add the pumpkin pieces to the water with the potatoes for about 7-10 minutes. You can, of course, use a separate pot for this if you prefer. When both are cooked (but not too soft!), drain the water. Peel the garlic clove and cut it into very small pieces. Sprinkle a little salt over it and mash it with the flat side of a knife to form a garlic paste. This is more aromatic than using a garlic press, but you won’t end up biting into chunks. Lightly toast the walnuts in olive oil in a large pan. Add the garlic and then deglaze with the cream. Once the cream has boiled, add the potatoes and pumpkin to the pan. Season to taste and cook briefly until the desired consistency is reached.