Peppered Pumpkin and Potato Ragout Recipe

Name: Peppered Pumpkin and Potato Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 2 cups cubed fresh pumpkin; 1 cup cubed potato, unpeeled; 1/2 tsp. salt; 1 tsp. freshly ground black pepper; 1/2 tsp. crushed red pepper flakes; or to taste; 1/2 tsp. ground white pepper; 3 cups vegetable stock or canned broth; 1 cup peas, fresh or frozen, thawed

Servings: persons

1 Tbs. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 cups cubed fresh pumpkin
1 cup cubed potato, unpeeled
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
or to taste
1/2 tsp. ground white pepper
3 cups vegetable stock or canned broth
1 cup peas, fresh or frozen, thawed

1
In large pot, heat oil over medium heat.
2
Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
3
Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil.
4
Stir in stock and bring to a boil.
5
Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes.
6
Add peas and cook just until peas are tender, about 5 minutes.
7
Serve hot.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbs. olive oil, 1/2 cup chopped onion, 2 cloves garlic, minced, 2 cups cubed fresh pumpkin, and more.

Yes, Peppered Pumpkin and Potato Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Pumpkin and Potato Ragout

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