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Pumpkin stew with sour cream

Pumpkin stew with sour cream — una receta comunitaria en Potlikkr.

Ingredientes

• 1.0 stick Celery Chopped
• 1.0 clove Garlic Chopped
• 2.0 tbsp Red Wine Vinegar
• 4.0 tbsp Sour Cream

Preparación (vista previa)

1. 1

   In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.

2. 2

   Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.