Pumpkin stew with Cabanossi

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido)
• 4 large waxy potatoes
• 1 can of corn
• 2 large onions, red
• 2 garlic cloves
• 1 chili, fresh
• 1 bunch of parsley
• 1 liter vegetable broth
• 1 tsp, heaped curry
• possibly salt
• 300 g Cabanossi
• 3 tbsp olive oil
• pepper

Instructions

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

perfect after autumn gardening

Halve the pumpkin, remove the seeds, peel, and cut into approximately 2 cm cubes. Peel the potatoes and cut into approximately 1.5 cm cubes. Peel the red onions and dice them finely. Peel the garlic. Wash the chili and slice them into fine rings. Quarter the Cabanossi lengthwise and cut them into small pieces. Wash and chop the parsley. Heat the olive oil in a large pot. Sauté the onions over medium heat until translucent. Add the garlic, pumpkin, and potato cubes and sauté. Add the chili and sprinkle with curry powder. Deglaze with hot vegetable stock and simmer in a covered pot for about 10 minutes. Add the corn and Cabanossi and simmer until the potatoes and pumpkin are tender. Stir in the parsley and season with salt and pepper.