Pumpkin Stew in a Pumpkin Bowl 

Pumpkin Stew in a Pumpkin Bowl

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Difficulty:easy
Preparation:25 min
Ready in:55 min
Vegetable
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Ingredients

For servings

600 gramsPumpkin pulp Hokkaido
300 gramswaxy Potatoes
3Onion
2Garlic clove
150 gramsstreaky Pancetta in slices
1 tablespoonCanola oil
1 teaspoonTomato paste
250 millilitersdry White wine
800 millilitersBeef broth
Salt
freshly ground Pepper
100 millilitersWhipping cream min. 30% fat content
1large Hokkaido pumpkins hollowed
4 tablespoonsfresh Dill
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Directions

1 Dice pumpkin flesh. Rinse, peel and dice potatoes.
2 Peel and finely chop onions and garlic cloves. Cut bacon into strips and fry in a large dry saucepan. Remove bacon from pan, add canola oil and sauté onion with garlic until soft. Add tomato paste and fry. Add white wine and broth, season with salt and pepper and cook covered for 25-35 minutes.
3 Cook hollowed pumpkin at 180°C (approximately 350°F) forced-air heat in the furnace.
4 Rinse and pluck dill. Separate and mash 1/4 pumpkin stew then return mash to remaining stew. Stir in cream and season to taste.
5 Fill hollowed pumpkin with pumpkin stew and serve garnished with dill and bacon.
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