Pumpkin and tomato stew

Name: Pumpkin and tomato stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small orange fleshy pumpkin (about 1 kg); 500 g Carrots; 1 medium onion; 1 TABLESPOON Oil; 1 l Vegetable broth (instant); 2 medium-sized tomatoes; 3-4 Stem(s) Thyme; 4 discs Bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fresh cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small orange fleshy pumpkin (about 1 kg)
500 g Carrots
1 medium onion
1 TABLESPOON Oil
1 l Vegetable broth (instant)
2 medium-sized tomatoes
3-4 Stem(s) Thyme
4 discs Bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fresh cream

Directions

1
Halve the pumpkin and remove the seeds. Cut the flesh from the skin and cut into medium-sized cubes. Clean and peel the carrots and cut them into slices about 2 mm thick. Peel and finely dice the onion. Heat the oil in a pot and sauté the onion.
2
Add pumpkin and carrots. Deglaze with the broth and simmer for about 15 minutes. In the meantime, wash, clean and cut the tomatoes into eighths and cut them into medium-sized pieces. Wash the thyme, dab dry and pluck. Cut bacon crosswise in half and fry crisply on both sides in a hot pan. Take out and put aside. Add tomatoes and thyme to the stew and simmer for another 1 minute. Season with salt and pepper. Arrange the stew in a terrine and add the bacon.
3
Cut bacon crosswise in half and fry crisply on both sides in a hot pan. Take out and put aside. Add tomatoes and thyme to the stew and simmer for another 1 minute. Season with salt and pepper. Arrange the stew in a terrine and add the bacon. Garnish with crème fraîche