Traditional Kürbiseintopf

A thick stew where pumpkin and potatoes melt away. The aroma of smoked bacon and sausages infuses the vegetables, bound by a light broth seasoned with nutmeg.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 547
• Protein: 22 g
• Carbs: 38 g
• Fat: 33 g

Ingredients

• 800 g Pumpkin ( in 2cm cubes )
• 400 g Potato ( diced )
• 200 g Carrot ( sliced )
• 2 piece Onion ( thinly sliced )
• 150 g Smoked lardons
• 4 piece Frankfurter sausage ( sliced )
• 30 g Minimum butter sweet
• 1 L Mineral water
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Parsley optional ( chopped )
• 1 L Vegetable broth ( already prepared )

Instructions

1. Sweating and browning

   In a large pot, melt the butter. Add the onions and bacon. Stir until the bacon fat is translucent and the smoky aroma fills the kitchen.

2. Adding liquid and simmering

   Stir in the pumpkin cubes, potatoes, and carrots. Pour in the mineral water (or broth) until covered. Cook covered. The vegetables should mash easily under the pressure of a fork.

3. Thickening and finishing

   Cut the sausages into thick slices and add them. Heat through without boiling. Season with nutmeg, salt, and pepper. The broth should be thickened, almost syrupy from the vegetable starch.

Chef's tips

• Mash two or three pieces of potato against the side of the pot at the end of cooking to naturally thicken the sauce.
• Do not boil the sausages, as they might burst and lose their juices.

Storage

Keeps for 3 days in the fridge. The flavor intensifies after resting overnight, like all good stews.