Pumpkin noodle stew

Ingredients for 4 servings:

• 150 g pasta (small shell pasta or spiral pasta)
• 2 onions
• 600 g potatoes
• 600 g pumpkin(s), Hokkaido
• 1 tbsp butter
• 1 liter vegetable broth, instant
• 50 g date(s), dried
• n. B. salt and pepper, freshly ground
• e.g. cayenne pepper
• e.g. cinnamon
• 1 tsp honey
• e.g. coriander leaves, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

a stew for the cold season or for Christmas

Cook the noodles in salted water according to the package instructions until al dente, drain, and set aside. Peel and finely dice the onions and potatoes. Split the pumpkin, scoop out the seeds with a spoon, and also finely dice the pumpkin flesh. Heat the butter in a large pot and sauté the onions, potatoes, and pumpkin. Pour in the vegetable stock, bring to a boil, and simmer covered for about 20 minutes. Finely dice the dates and add them to the stew along with the noodles. Let them simmer briefly, about 3 minutes. Season to taste with salt, pepper, cayenne pepper, cinnamon, and honey. Serve on the plate with the fresh cilantro.