Rustic Pumpkin Stew with Kale
Ingredients
- 1 small or half of a pumpkin (800 g/ 28 oz weight unpeeled weight with seed, peeled weight approx. 550-600 g/19.4-21 oz )
- 250 g (8.8 oz) potatoes
- 140 g (4.9 oz) onions
- 1 small clove of garlic
- 1 tbsp. olive oil
- 2 tbsp. tomato paste
- 50 ml (a dash) red wine (can be substituted by a bit more broth)
- 700 ml (2.9 cups) vegetable broth
- 2-3 dried bay leaves
- 80 g (2.8 oz) kale (weight without the hard stalk/ with stalk 130 g/4.5 oz)
- 1 pot Creme Vega (or plantbased yoghurt)
- 2 tsp. paprika powder
- 1 tsp cumin
- A bit of freshly grounded nutmeg
- Salt
- Chili flakes to your liking
Instructions
- Cut the pumpkin in half, remove the seeds and cut off the skin with a sharp, sturdy knife. It is best to quarter the pumpkin, place it on the worktop with the skin facing upwards and cut the skin wafer-thin with a sharp knife. This can be done effortlessly.
- Dice the peeled nutmeg pumpkin. Wash the potatoes and dice them as well (no need to peel the potatoes here). Peel 140 g onions and a small clove of garlic and finely slice .
- Heat the olive oil in a pan and sauté the onion and garlic cubes briefly. Add 2 tbsp. tomato paste and brown for 1 minute. Deglaze the ingredients with 50 ml red wine (or add vegetable broth directly), then add 600-700 ml vegetable broth and add the pumpkin and potato cubes. Add bay leaves and simmer for 15 minutes. Stir from time to time.
- After cooking for 15 minutes, wash the kale, remove the leaves from the hard stalk, chop and add to the stew. Season the stew with 2 tsp. paprika powder, 1 tsp. cumin, a bit of nutmeg, salt and chili flakes. Cook the kale in the stew for about 5 more minutes. Add some more broth or water to get the desired consistency. Then stir 2-3 tablespoons of Cream Vega into the stew and season with salt.
- Arrange the pumpkin stew in your favorite bowls, add a dash of Creme Vega and sprinkle with chili flakes to your liking.
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