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Hokkaido Pumpkin Stew


1 Hokkaido pumpkin

1 chopped onion

2-3 cloves of garlic

A few sprigs of thyme

600 ml of vegetable stock

Olive oil






Place the chopped onion and garlic in olive oil with thyme leaves (you can easily peel the twigs, just pull them between your fingers and they’ll fall off). Once the onion gets yellow, add the pumpkin (peeled and diced into sizes of about one centimeter). Continue frying until the pumpkin starts to stick to the pot. Pour boiling broth (or water) and continue to cook. The pumpkin will begin to fall apart after twenty minutes and you will get a thick cream soup with soft pieces of pumpkin. Season with salt and pepper and remove from heat.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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