Pumpkin stew for autumn

Ingredients for 6 servings:

• 500 g Hokkaido pumpkin(s)
• 500 g potatoes
• 200 g carrot(s)
• 100 g peas
• 1 stalk(s) leek
• 1 m.-sized onion(s)
• 3 slices of meatloaf
• 4 Mettenden
• 2 tbsp, heaped cream cheese
• 1 ½ liters vegetable broth or chicken broth
• e.g. salt and pepper

Instructions

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

can also be prepared vegetarian or vegan

Cut the pumpkin and 200g of the potatoes into 2cm cubes, and dice the onion. Dice the meatloaf and slice the mettenden sausages. Brown the mettenden sausages in the pan and set aside, then do the same with the meatloaf. In the same pan, fry the pumpkin, potatoes, and onions for about 5 minutes. Deglaze with 1l of vegetable or chicken stock and simmer for 15-20 minutes, until the pumpkin and potatoes are tender. In the meantime, slice the carrots. Halve the leek lengthwise and cut into rings, and cut the remaining potatoes into 1-2cm cubes. When the pumpkin and potatoes are cooked, puree everything. If the soup is too thick, add more stock. Add the potatoes, carrots, peas, and leek to the soup and simmer gently for about 15 minutes, until the carrots and potatoes are tender. Stir occasionally to prevent sticking to the bottom. Finally, stir in the cream cheese and return the meat to the pan. Season with salt and pepper if necessary. For a vegetarian version, omit the meat. For a vegan version, use vegetable broth and omit the meat and cream cheese. Instead, add a squeeze of lemon juice and herbs such as parsley, thyme, or marjoram to taste.