Carrot and Pumpkin Stew

Name: Carrot and Pumpkin Stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2 (250 g each) Leek sticks (leek); 500 g Carrots; 750 g Pumpkin; 4 TABLESPOONS Oil; 7-10 Tbsp Curry; 150 ml apple juice; 850 ml Vegetable broth (instant); 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Pumpkin seeds; 150 g Fresh cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2 (250 g each) Leek sticks (leek)
500 g Carrots
750 g Pumpkin
4 TABLESPOONS Oil
7-10 Tbsp Curry
150 ml apple juice
850 ml Vegetable broth (instant)
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Pumpkin seeds
150 g Fresh cream

Directions

1
Onions peel and chop finely. Clean, wash and cut the leek into rings. Clean, wash and slice the carrots. Pumpkin clean, wash and cut into cubes. Heat oil in a pot and fry onions until translucent.
2
Add leek and pumpkin and briefly sauté. Sprinkle with curry. Deglaze with apple juice and broth, bring to the boil and cook covered for about 20 minutes. Add carrots 12 minutes before end of cooking time.
3
In the meantime wash parsley, dab dry and chop finely. Season stew with salt, pepper and curry again and sprinkle with pumpkin seeds, parsley and curry. Serve with crème fraîche.