Pumpkin Potato Stew

Pumpkin Potato Stew

Based on 0 ratings
Bee

Bee

Community member

"Ultimate comfort food for cold and windy autumn days, immediately makes me happy!"

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
600 g
potatoes
500 g
Hokkaido pumpkins
2 tbsp
oil (for frying)
1 tbsp
tomato paste
650 ml
vegetable broth
rosemary
thyme
125 g
sour cream

Utensils

peeler, knife, cutting board, pot, cooking spoon, liquid measuring cup

  • Step 1/4

    • 600 g potatoes
    • 500 g Hokkaido pumpkins
    • peeler
    • knife
    • cutting board

    Peel potatoes. Cut potatoes and pumpkin into cubes.

  • Step 2/4

    • 2 tbsp oil (for frying)
    • 1 tbsp tomato paste
    • pot
    • cooking spoon

    Heat oil in a big pot. Fry potato- and pumpkin cubes for 5 minutes. Add tomato paste and fry for another 2 minutes.

  • Step 3/4

    • 650 ml vegetable broth
    • rosemary
    • thyme
    • liquid measuring cup

    Add vegetable broth, thyme and rosemary, cook for 10-15 minutes until potatoes and pumpkin are tender.

  • Step 4/4

    • 125 g sour cream

    Take of the heat, add sour cream and stir. Enjoy!

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