Creamy Pumpkin Stew with Potatoes and Carrots

A creamy pumpkin stew with potatoes, carrots and speck-free fried onions warms you on cold autumn days and keeps you full. With a little cream and fresh parsley, it becomes a velvety main course for the whole family.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1 kg Hokkaido pumpkin
• 2 pc onions
• 2 pc garlic cloves
• 500 g floury potatoes
• 2 pc carrots
• 2 tbsp cooking oil
• 1 l vegetable stock
• 150 ml cream
• 1 pinch nutmeg
• 1 tsp salt
• 1 pinch pepper
• 1 bunch parsley

Method

1. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it unpeeled into cubes of about 2 cm.
2. Finely dice or chop the onions and garlic. Peel the potatoes and carrots and cut them into cubes.
3. Heat the cooking oil in a large pot and sweat the onions over medium heat for about 3 minutes until translucent. Sweat the garlic briefly as well.
4. Add the pumpkin, potatoes and carrots, sweat briefly and pour over the vegetable stock.
5. Simmer the stew covered over medium heat for about 20 minutes, until the vegetables are soft.
6. Purée finely with an immersion blender, stir in the cream and season with salt, pepper and nutmeg.
7. Wash the parsley, chop it finely and serve the stew sprinkled with it.