Pot Au Feu of Hokkaido Pumpkin with Cinnamon and Cardamom

Halve the pumpkin, remove the seeds and cut into cubes. Sauté onions and peppers in butter, add spices, celery, carrot and half of the pumpkin cubes form. Fill up with clear soup.

Make fifteen min at low fire and then add the remaining pumpkin cubes. Season with salt and pepper.

Stir the stew well a couple of times so that the longer cooked pumpkin cubes break down and give the dish some binding.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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