Pumpkin stew with sour cream
Method
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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.
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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.
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When the stew is almost ready, add the chopped parsley.
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To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
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Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
Ingredients
- 40g/1½oz butter
- 2 onions, chopped
- 1 carrot, chopped
- 1 stick celery, chopped
- 3 sprigs rosemary
- 2 bay leaves
- 1 clove garlic, chopped
- 400g/14oz lentils
- 1.2litres/2pints 2fl oz vegetable stock
- 600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
- small bunch parsley, chopped
- 2 tbsp red wine vinegar
- 4 tbsp sour cream
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Pumpkin stew with sour cream
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