Ingredients (for 4 people)
1 cup celery stalks, sliced
1 cup sliced leaks
1 cup carrots, diced into ½-inch squares
1 cup onions, diced
1 tablespoon of summer savory
2 cloves garlic, peeled and finely diced
2 cups green beans, whole
1 pound butternut pumpkin, diced into 1-inch cubes without skin
1 pound Hokkaido pumpkin, diced into 1-inch cubes without skin
½ pound chickpeas
2 stalks rosemary
5 tablespoons of olive oil
¾ cup creme fraiche
Salt and pepper to taste
1 1/2 liters of vegetable broth
To make it a bit more tart and sweet use 4 tablespoons of apple cider vinegar and 2 tablespoons of honey
In a small pot, heat 1 tablespoon of oil, add the rosemary and let it slightly simmer. Then let this cool, add the creme fraiche and some pepper, put aside and let cool. Heat 2 tablespoons of oil in a pot, add the pumpkin and let it roast on all sides until it is nicely browned. Remove pumpkin from pot and set aside. Now heat the rest of the oil, add onions and carrots and let this simmer for 1-2 minutes. Now add garlic, celery and leak and let it simmer until soft.
In a separate large pot, heat the vegetable broth. Add summer savory and pumpkin back to large pot. Add the apple cider vinegar and season with salt, pepper and honey. Add the vegetable broth and the chick peas and let it simmer for 25 minutes. If you have fresh green beans, boil them for 5 minutes. Then put them in an ice bath so they keep the nice green color. Add the green beans to the large pumpkin pot. Taste for more seasoning.
To serve, use deep plates or bowls for the stew and top with a dollop of creme fraiche.
Featured Image Photo Credit: © Gamzova Olga / Shutterstock.com