White bean stew with vegetables and creamy pumpkin

Directions

1. 1

   Step 1

   

   Wash and peel the carrot. Peel the onion. If necessary, wash and peel the pumpkin, removing the seeds. Prepare a deep frying pan, a bowl, an immersion blender, and a small baking dish.

2. 2

   Step 2

   

   Preheat the oven to 180 °C. Slice the pumpkin into small pieces and place them in the baking dish. Roast for 20–25 minutes until tender, adjusting for your oven's characteristics.

3. 3

   Step 3

   

   Dice the onion and carrot into 4–5 mm cubes. Pour 1 tbsp of olive oil into the frying pan. Sauté the onion, stirring, for 1–2 minutes until light golden. Add the carrot and cook for another 2–3 minutes until tender.

4. 4

   Step 4

   

   Add the beans to the frying pan and pour in 70 ml of water. Add the salt, ginger, coriander, and black pepper. Stir and braise for about 8–10 minutes.

5. 5

   Step 5

   

   Transfer the roasted pumpkin to a bowl and add the remaining 30 ml of water. Blend with an immersion blender for about 2–3 minutes until a smooth, creamy consistency is achieved.

6. 6

   Step 6

   

   Place the warm pumpkin puree on a plate, top with the bean stew, and drizzle with 1 tbsp of olive oil.

7. 7

   Step 7

   

   Serve the white bean stew with vegetables and creamy pumpkin warm, garnishing with herbs if desired.