Styrian Pumpkin Vegetables

For the pumpkin vegetables, salt the pumpkin flesh well, mix and leave for some time.

Sweat the finely chopped shallots in butter in a pan, add the paradeis pulp and mix on low heat.

Add the pumpkin flesh (well squeezed) finely chopped peppers and finely chopped tomatoes. Season with salt, cumin, pepper and paprika powder.

Stir the sour cream with a little water and flour until smooth, stir in and stew the pumpkin vegetables on low heat for about 30 minutes until soft.

Related Recipes:

Sweet Pumpkin Pastries with Crunchy Pumpkin SeedsFor sweet pumpkin patties with crunchy pumpkin seeds first prepare the filling. For this, steam the pumpkin in... Cream of Pumpkin SoupIn pumpkin country Styria not only oil is pressed. The number of local pumpkin dishes is so great that the... Pumpkin Pilaf with ChanterellesA delicious mushroom dish for any occasion! Bring the soup to a boil. Pour in the long-grain rice and swell on... Pumpkin PureeFor the pumpkin puree, cut the pumpkin in half and remove the seeds. Preheat the oven to 160°C and bake the... Pumpkin NoodlesFor the pumpkin noodles peel pumpkin, grate coarsely, salt a little and let stand, then squeeze. Fry the onion... Cream of Pumpkin Soup and CroutonsOriginal source : Ard-Buffet – Recipe service “Second helping: pumpkin, cucumber and zucchini... Cream of Pumpkin SoupFor the pumpkin soup peel onion and cut into small cubes. Peel pumpkin, remove seeds and cut into cubes. Heat... Sweet and Sour Pumpkin(*) For a jar of 1 l Dice the pumpkin flesh and place in a suitable bowl. Bring all other ingredients together... Stuffed Beiried Styrian StyleFor the filling of the Beiried (roast beef), briefly blanch cabbage leaves in boiling salted water, rinse when... Jackfruit Pumpkin Pepper RagoutFor the jackfruit-pumpkin-pepper ragout, first drain the canned jackfruit pieces through a sieve, rinse well...