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Pumpkin stew with merguez and peppers

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin (se), approx. 1 – 1.2 kg
  • 3 onions
  • 3 garlic cloves
  • 300g merguez
  • 3 tbsp olive oil
  • 500 g bell pepper(s), red
  • 1 pack of tomatoes, pureed, 400 g
  • 250 ml vegetable stock
  • salt and pepper
  • chili powder
  • Paprika powder, sweet
  • some gyros spice, if necessary
  • Cumin powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Deseed the pumpkin and cut into small cubes. Dice the onion and garlic. Cut the merguez into small pieces and the bell peppers into approximately 2 cm cubes. Fry the onions, garlic, and merguez in olive oil. Then briefly fry the pumpkin pieces. Then add the diced bell peppers, passata, vegetable stock, and seasonings. Simmer over medium heat for about 40 minutes, until the vegetables are nice and tender. Tip: You can also mix the pumpkin with sweet potatoes; this also tastes delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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