Vegan pumpkin rice stew with herb dip

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s)
• 1 onion(s)
• 4 garlic cloves
• 4 spring onions
• 250 g rice
• some olive oil
• ½ tsp cinnamon powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 2 tsp salt
• 1 handful of raisins
• 1 bag of pine nuts, approx. 50 g
• 750 ml vegetable stock
• 1 pack of mixed herbs, frozen, approx. 100 g
• 2 cups cream cheese substitute
• 1 tsp salt
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Dice the onion and press or chop the garlic. Quarter the Hokkaido squash, remove the core, and cut into 1-2 cm cubes. Fry both in a pan in olive oil for 5 minutes, stirring occasionally. Add the rice and fry for about 5 minutes, stirring occasionally. Add the pumpkin cubes to the pan. Add the cumin, turmeric, cinnamon, and coriander. Add the salt, raisins, and 500 ml of stock and simmer with the lid on over medium heat for about 30 minutes, stirring occasionally. When there is hardly any liquid left in the pan, top up with the remaining stock. Meanwhile, mix the cream cheese substitute with the herbs and season with salt and, if desired, pepper. Lightly toast the pine nuts in a small pan over low heat. Finely chop the spring onions and add them to the rice just before the end of the cooking time, and cook briefly. When the rice is tender, sprinkle the pine nuts over the top and serve with the dip. We often serve it with baguette and tomatoes. TIP: Boil the Hokkaido in a pot of water for a few minutes before carving; it’ll then be easier to slice.