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Kartoffel-Kürbis-Eintopf

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A hearty potato and pumpkin stew that is perfect for autumn.

Ingredients

Scale
  • 500 g potatoes
  • 500 g pumpkin
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 liter vegetable broth
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon thyme

Instructions

  1. Peel and chop the potatoes, pumpkin, and carrots into small cubes.
  2. Dice the onion and garlic.
  3. In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
  4. Add the potatoes and carrots, and cook for a few minutes.
  5. Add the pumpkin cubes and stir well.
  6. Pour in the vegetable broth and bring to a boil.
  7. Reduce heat to low, add thyme, salt, and pepper, and simmer for about 30 minutes, or until vegetables are tender.
  8. Blend the stew until smooth, or leave it chunky as preferred.
  9. Serve hot with crusty bread.

Notes

  • Feel free to add other seasonal vegetables like leeks or kale.
  • For extra flavor, add a splash of cream before serving.

Nutrition

Find it online: https://kochgenusswelt.de/kartoffel-kurbis-eintopf/