Spicy pumpkin spaetzle stew with pesto

Ingredients for 4 servings:

• 3 tbsp olive oil
• 3 tbsp pumpkin seed oil
• 2 tbsp pumpkin seeds
• 1 tbsp macadamia nuts
• some basil leaves
• some salt
• some pepper, colorful from the mill
• 500 g pumpkin flesh
• 1 onion(s)
• 1 clove(s) garlic
• 1 red chili pepper(s)
• 1 tbsp butter
• 300 ml vegetable stock
• 300 ml coconut milk
• 1 pack of Spätzle from the refrigerated section
• ½ tsp curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegetarian

Finely blend the first five ingredients and season with a little salt and a few turns of freshly ground pepper. Dice the pumpkin flesh. Peel the onion and garlic clove and finely dice both. Clean the chili pepper, cut it lengthwise, remove the seeds, rinse it, and cut into thin rings. Melt the butter in a soup pot and sauté the diced onion and garlic. Then add the pumpkin cubes and chili rings and sauté them as well. Then pour in the vegetable stock and coconut milk, bring to a boil, then cover and simmer over low to medium heat for about 20 minutes. After about 15 minutes of cooking, add the spaetzle and let it cook. Season the stew with a little salt, a few turns of freshly ground pepper, and the curry powder, and garnish with the pesto. Serve with fresh baguette.