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Pumpkin and Butter Bean Stew

Name: Pumpkin and Butter Bean Stew
Total time: 55 min
Yield: 4
Ingredients: 200 grams boiling potatoes; 300 grams Pumpkin (e.g., Muscat, Hokkaido); 1 onion; 2 Tbsps olive oil; 800 milliliters Vegetable broth; 300 grams Lima bean (canned); 100 grams fresh Spinach; salt; freshly ground peppers; Nutmeg (freshly grated)

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Difficulty:

easy

Preparation:

30 min.

Preparation

ready in 55 mins

Ingredients

for

servings

Ingredients: 200 grams boiling potatoes; 300 grams Pumpkin (e.g., Muscat, Hokkaido); 1 onion; 2 Tbsps olive oil; 800 milliliters Vegetable broth; 300 grams Lima bean (canned); 100 grams fresh Spinach; salt; freshly ground peppers; Nutmeg (freshly grated)

How healthy are the main ingredients?

Pumpkin potato Spinach olive oil onion Lima bean

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Preparation steps

Peel potatoes, rinse and cut into 1 cm (approximately 1/2 inch) cubes. The pumpkin pulp also cut into 1 cm (approximately 1/2 inch) cubes. Peel the onion, chop finely and sauté in a pot with oil until translucent. Add potato and pumpkin cubes, sauté briefly and pour in the broth. Simmer for 10 minutes over medium heat.

Rinse the beans in a sieve, drain and add to the soup. Simmer another 5 minutes.

Rinse spinach, separate leaves, trim and spin dry. Season the soup with salt, pepper and nutmeg, add spinach, mix well and distribute the soup among plates or bowls.

Serve with freshly toasted bread, if desired.

Pumpkin and Butter Bean Stew

Ingredients

Preparation steps

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