Fall Vegetarian Stew

Last weekend was all about relaxing. The week had been so tremendously hectic at work that I really needed some time for myself. It was perfect and I am now also charged at allfully charged for a new week at work. Also, I had the time to prepare some blogs for you guys so the frequency will finally go up again! Because I didn's have to do anything I had time to cook. So I decided to make a stew including pumpkin and sweet potato, veggies typical for autumn

The recipe for 3 servings:

Duration: 25 minutes preparation + 30 minutes cooking time

The ingredients:

• 1 butternut squash
• 1 sweet potato
• 3 carrots
• 1 zucchini
• 1 red paprika
• 1 large white onion
• 5 garlic cloves
• Fresh thyme
• 2 tbs sweet paprika powder
• 1 ts cumin
• 2 bay leaves
• 250 ml vegetable stock
• 1 can tomatopuree
• half a glass of white wine (optional)
• Olive oil
• Salt & Pepper

What you do:

1. Peel the sweet potato and cut all the vegetables into pieces (take the time for this, especially the pumpkin takes awhile!). Heat a large splash of olive oil in a frying pan over medium-high heat and add the 5 crushed garlic cloves with the chopped onion. Cook for about 3 minutes. Add the pumpkin and cook for another minute. Then add all the other vegetables and cook about 6-8 minutes, stir well and often. Meanwhile, make the vegetable stock. 
2. Then add a splash of white wine and stir for about 2 minutes. Then all the herbs, fresh thyme leaves (a lot!), salt, pepper, vegetable stock and tomato paste. Stir well. Turn the heat to low, put the lid on the pan and cook for 30 minutes until the pumpkin is soft. Do not forget to stir in between. 
3. Serve with some fresh thyme on top. Also very nice with a piece of meat.

Enjoy!