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Vegetable stew with pumpkin

0
920
Kitchen French
Calorie content 44.5 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 1.3 gr.
Fats * 4.9 gr.
Carbohydrates* 7.1 gr.
* per 100 gr. product
Vegetable stew with pumpkin
Content

Vegetable stew with pumpkin is filled with vitamins E, A, C, D, T, PP, F, B and useful microelements. It can be included in lean and diet menus. In addition, the stew has a rich flavor and looks nice on a plate.

Ingredients

Cooking process

step 1 out of 6
Wash a small pumpkin, dry it with paper towels, cut it, remove seeds and fibers, cut off the hard skin with a knife. Cut the pulp into small cubes.
step 2 out of 6
Wash the tomatoes, make a cross-to-cross cut on each. Dip the tomatoes in boiling water for 1-2 minutes, then cool them in ice water. Beginning from the incisions, carefully peel the skin off the tomatoes. Cut vegetables into 4-6 equal parts, transfer to a blender bowl and chop until puree.
step 3 out of 6
Wash the bell peppers, cut the stalk, peel them of partitions and seeds, cut the pulp into thin strips.
step 4 out of 6
Peel the onion and garlic. Finely chop the onion, pass the garlic cloves through a press.
step 5 out of 6
Preheat a frying pan, pour in sunflower oil. First lay out the chopped onions and carrots, fry them until golden brown. Then add pumpkin and bell pepper, simmer for another 5-6 minutes. After that, add the tomato mass, garlic, season the stew with spices and salt to taste. Stir the stew, cover and simmer for 30 minutes.
step 6 out of 6
Before serving the dish, let it brew under the lid for 10 minutes. if desired, the stew can be sprinkled with chopped herbs or seasoned with sour cream, cream or mayonnaise.

Bon Appetit!

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