Halloween Pumpkin Braise with Potatoes and Marjoram

A autumnal braise with Hokkaido pumpkin, floury potatoes and red lentils, seasoned with marjoram and caraway, is a fitting dish for Halloween. A dollop of sour cream makes it mild and creamy while keeping it light.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1000 g Hokkaido pumpkin
• 600 g floury potatoes
• 2 pc onions
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 2 tbsp tomato paste
• 150 g red lentils
• 1 tsp sweet paprika powder
• 0.5 tsp caraway, ground
• 1 tsp marjoram, dried
• 1200 ml water
• 150 g sour cream
• 1 bunch parsley
• salt
• pepper

Method

1. Wash the pumpkin, halve it, scrape out the seeds and cut the flesh together with the skin into cubes of about 2 cm.
2. Peel the potatoes and cut them into cubes as well. Finely dice the onions and garlic.
3. Heat the cooking oil in a large pot and sweat the diced onions over medium heat until translucent. Briefly sweat the garlic along with them.
4. Stir in the tomato paste and fry for one minute. Season with paprika powder and caraway.
5. Add the pumpkin, potatoes and red lentils to the pot, pour in the water and bring to a boil.
6. Add the marjoram, cover the pot and simmer over low heat for about 20 to 25 minutes, until the pumpkin and potatoes are soft and the lentils are cooked through. Stir occasionally.
7. Wash the parsley, pick off the leaves and finely chop them.
8. Remove the pot from the heat, season with salt and pepper and stir in the sour cream. Sprinkle with the parsley and serve hot.