Pumpkin – Leek – Vegetables

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido pumpkin)
• 2 stalk(s) leeks
• 5 garlic cloves
• 250 ml chicken stock
• 25 ml olive oil, cold-pressed
• 2 tbsp vinegar (apple balsamic vinegar)
• 1 piece(s) ginger, approx. nut-sized
• 1 pinch(s) of sugar
• salt and pepper
• 100 g pine nuts, roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the pumpkin, remove the seeds, and cut into small cubes, including the skin. Prepare the leek and cut into diamond shapes (approx. 3 cm). First, add the leek, then the pumpkin and the garlic cloves (with their skins) to the sieve insert of a pressure cooker. Add a finger’s width of water to the pot, set the sieve, and steam everything in the pressure cooker for approx. 10-15 minutes. The pumpkin should be soft but not mushy. If the leek isn’t soft enough, fry it briefly in a pan until cooked through. Peel and crush the garlic cloves, mix with the vinegar, oil, and spices. Peel the ginger and press it through a garlic press, then add the meat broth. Pour everything over the warm pumpkin/leek mixture and let it simmer. Season to taste with vinegar, sugar, pepper, and salt. Finally, sprinkle with the toasted pine nuts. Can be eaten warm or cold as a side dish to grilled meat, or on its own.