As a seasoned home cook with years of perfecting comforting winter dishes, I recommend this potato and pumpkin stew when you want to savor fresh potatoes right away. It's nourishing, warming, and packed with flavor from chili, roasted peanuts, and chives. Here's my trusted recipe for four servings.
Potato and Pumpkin Stew with Peanut Topping
Ingredients:
500 g waxy potatoes
350 g leeks
400 g carrots
750 g pumpkin
4 tbsp peanuts (roasted)
2 tbsp oil
1 l vegetable stock
1 small chilli pepper (to taste)
1/2 bunch chives
Preparation:
Wash all vegetables thoroughly. Peel the potatoes and carrots. Cut potatoes and pumpkin into equal-sized cubes, carrots into slices, and leeks into rings.
Heat oil in a large pan over medium heat. Sauté the chopped vegetables and potato cubes for 2-3 minutes. Pour in the vegetable stock, cover, and simmer for 10 minutes, stirring occasionally.
For a spicy kick: Slice the chili into thin rings and add to the pan. Season with salt, pepper, and paprika. Simmer uncovered for about 10 minutes until thickened.
Finely chop the chives. Just before serving, sprinkle the stew with chives and peanuts for added texture and freshness.
