Styrian Pumpkin and Potato Stew

A hearty Styrian stew made with pumpkin, potatoes and beans, seasoned with marjoram, caraway and a splash of pumpkin seed oil. Light, filling and just like Grandma's.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Hokkaido pumpkin
• 500 g floury potatoes
• 250 g carrots
• 2 pc stalks of leek
• 1 pc onion
• 1 pc garlic clove
• 1 can white beans (drained)
• 1 tbsp cooking oil
• 1 tsp marjoram, dried
• 0.5 tsp caraway, ground
• 1.2 l water
• 150 g sour cream
• 2 tbsp pumpkin seed oil
• 30 g pumpkin seeds
• 1 bunch chives
• salt
• pepper, freshly ground

Method

1. Peel and deseed the pumpkin and cut it into cubes of about 2 cm.
2. Peel the potatoes and carrots and cut them into cubes as well. Clean the leek, halve it lengthwise, rinse it and slice it into rings. Finely dice the onion and garlic.
3. Heat the oil in a large pot. Sweat the onion and garlic until translucent, then briefly sweat in the leek.
4. Add the potatoes, carrots and pumpkin, season with marjoram and caraway and briefly toast together.
5. Pour in the water, add salt and simmer covered over medium heat for about 20 minutes, until the vegetables are soft.
6. Rinse and drain the white beans and add them to the stew. Heat for another 5 minutes.
7. Season with salt and pepper. To thicken the stew slightly, purée about one ladle of it with some of the potato cubes and stir it back into the pot.
8. Finely slice the chives. Briefly toast the pumpkin seeds in a dry pan until fragrant.
9. Serve the stew topped with sour cream, chives and pumpkin seeds, and drizzle with pumpkin seed oil.