Pumpkin Potato Stew

Step 1/4

• 600 g potatoes
• 500 g Hokkaido pumpkins

• peeler
• knife
• cutting board

Peel potatoes. Cut potatoes and pumpkin into cubes.

Step 2/4

• 2 tbsp oil (for frying)
• 1 tbsp tomato paste

• pot
• cooking spoon

Heat oil in a big pot. Fry potato- and pumpkin cubes for 5 minutes. Add tomato paste and fry for another 2 minutes.

Step 3/4

• 650 ml vegetable broth
• rosemary
• thyme

• liquid measuring cup

Add vegetable broth, thyme and rosemary, cook for 10-15 minutes until potatoes and pumpkin are tender.

Step 4/4

• 125 g sour cream

Take of the heat, add sour cream and stir. Enjoy!

Enjoy your meal!