Sweet and sour pumpkin

Ingredients for 4 servings:

• 500 g pumpkin flesh
• 1 onion(s)
• 1 stalk(s) garlic
• 1 carrot(s)
• 1 bell pepper(s)
• 1 small can of pineapple, in pieces
• 20 g butter
• 3 tsp, leveled cornstarch
• 2 tbsp oil (e.g. peanut oil or sesame oil)
• 4 tbsp soy sauce
• 50 ml apple cider vinegar
• 400 ml water
• 1 tbsp tomato paste
• 4 tbsp, leveled cane sugar
• Salt

Instructions

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

NOT pickled, but as a warm dish!

Cut the pumpkin flesh into 1 cm cubes. Slice the carrot and bell pepper into strips, and the leek into rings. Finely dice the onion. Drain the pineapple pieces, reserving the juice. For the sauce, mix the oil, soy sauce, apple cider vinegar, water, tomato paste, brown sugar, a generous splash of pineapple juice, and a pinch of salt in a bowl. Heat the butter and sauté the onions until translucent. Add the chopped vegetables and sauté for a few minutes. Pour in the sauce, cover, and cook until tender. Stir in the pineapple cubes, add salt to taste, and thicken with cornstarch.