Pumpkin and leek stew with meatballs

Name: Pumpkin and leek stew with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 2 small leeks (leek); 1/2 Celery Tuber; 2 TABLESPOONS Oil; 1 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 400 g Pork sausage; 3 TABLESPOONS Pumpkin seeds

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 1 kg)
2 small leeks (leek)
1/2 Celery Tuber
2 TABLESPOONS Oil
1 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
400 g Pork sausage
3 TABLESPOONS Pumpkin seeds

Directions

1
Cut the pumpkin in half, remove the seeds. Peel the pumpkin, first in columns, then cut into cubes. Clean the leek, cut into rings and wash thoroughly. Celery peel and cut into small cubes. Heat 1 tablespoon of oil in a saucepan and sauté the pumpkin and celery briefly. Pour in broth and season with salt, pepper and a little curry.
2
Let the vegetables simmer for about 15 minutes. Add the leek after half the cooking time. Meanwhile, turn the ground pork into small balls. Heat 1 tablespoon of oil in a pan. Fry the meatballs for about 5 minutes until golden brown, then add them to the stew. Roast the pumpkin seeds in the pan without fat, remove and finally sprinkle on the stew