John Myers
Ingredients for 2 servings:
- 1 Hokkaido pumpkin(s)
- 1 large onion(s)
- 3 garlic cloves
- 1 Mettwurst, smoked
- 1 apple, colorful
- 1 tsp vegetable stock powder
- 1 jar of water, approx. 200 – 250 ml content
- 1 piece(s) ginger, fresh, approx. 3 cm
- 1 handful of herbs of your choice, fresh (alternatively frozen)
- ½ pack of long-life cream
- e.g. Chili from the mill
- n. B. Pepper from the mill
- 1 tsp, heaped turmeric
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Low-carb
Halve the Hokkaido pumpkin, remove the seeds, and cut into pieces. Peel and roughly chop the onion and garlic. Cut the Mettwurst into thin slices (approx. 2 mm). Wash the apple, remove the core, and cut the rest into pieces. Place the Mettwurst in a pot and fry with the onion and garlic cloves until crispy. Add the pumpkin and apple. Simmer for half an hour with 1 teaspoon of vegetable stock and a glass of water. Dice the ginger and add it along with the herbs and cream. Season to taste with chili, pepper, and turmeric. Add more vegetable stock and chili, if desired. Serve with freshly baked protein rolls.
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