Description
Kürbiseintopf mit Kartoffeln is a traditional German autumn recipe that blends the natural sweetness of pumpkin with hearty potatoes in a comforting stew. Perfect for chilly days, this vegan recipe is packed with flavor, easy to make, and ideal for warming you up. Made with fresh ingredients like Hokkaido pumpkin, onions, and vegetable broth, it brings the essence of fall to your table.
Ingredients
1 small Hokkaido pumpkin (or another variety of your choice)
4 medium-sized potatoes
1 onion
2 cloves garlic
1 liter vegetable broth
1 tbsp olive oil
Salt and pepper to taste
1 tsp paprika powder
1 tsp dried thyme (optional)
Fresh parsley for garnish (optional)
Instructions
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Peel the pumpkin and cut it into small cubes (no need to peel Hokkaido pumpkin).
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Peel and dice the potatoes into similar-sized pieces.
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Finely chop the onion and garlic.
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Heat olive oil in a large pot and sauté the onion and garlic until soft and translucent.
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Add the pumpkin and potatoes to the pot and stir for a few minutes to combine with the onion and garlic.
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Pour in the vegetable broth, making sure the vegetables are covered. Season with salt, pepper, paprika powder, and thyme.
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Bring to a boil, then reduce the heat and let the stew simmer for 20-30 minutes or until the vegetables are tender.
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Use a hand blender to partially blend the soup for a creamy texture or blend it completely for a smooth consistency.
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Taste and adjust the seasoning as necessary.
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Serve hot, garnished with fresh parsley if desired.
Notes
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For a non-vegan version, you can add sausage or bacon pieces to the stew.
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You can swap vegetable broth for chicken broth for a different flavor.
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Add chili flakes or cayenne pepper for a spicy kick.
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For extra richness, top with sour cream or grated cheese.
- Prep Time: 10 Minuten
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German
