Pumpkin stew with minced beef

Ingredients for 1 servings:

• 1 large onion(s)
• 1 garlic clove(s) (possibly two)
• 250 g minced beef
• 200 g potatoes
• 100 g carrot(s)
• 500 g butternut squash
• 500 ml beef broth
• 100 ml cream
• Salt and pepper, white
• Paprika powder, sweet
• Margarine or oil for frying
• 2 tbsp, heaped herb cream cheese (approx. 65 g)
• Stock powder (optional)
• Sauce thickener (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the onion and garlic clove and dice them, and slice the trimmed carrots. Dice the pumpkin and dice the peeled potatoes, but cut them into smaller cubes than the pumpkin. Heat the margarine or oil in a pan and fry the diced onions until translucent. Add the ground beef and fry until crumbly. Season with salt, pepper, and paprika. Mix the diced potatoes, carrot slices, and garlic with the ground beef. Stir in the beef broth and cream. Cover and simmer for 10 minutes. Stir in the pumpkin cubes and simmer for another 10 minutes. After a few minutes, remove the lid. Finally, stir in the herb cheese spread and season the pumpkin stew to taste, adding more spices if desired. Thicken the stew with a sauce thickener if desired.