Peppered Pumpkin and Potato Ragout Recipe - Vegetarian Times

Peppered Pumpkin and Potato Ragout

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Packed with immune-enhancing vitamins to help speed recovery from colds and flu, this colorful and savory stew is laced with lots of fiery pepper. Serve with steamed greens and whole-grain rolls.

  • 4Servings

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
  • 1/2 tsp. ground white pepper
  • 3 cups vegetable stock or canned broth
  • 1 cup peas, fresh or frozen, thawed

Preparation

1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.

2. Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes. Add peas and cook just until peas are tender, about 5 minutes. Serve hot.

Nutrition Information

  • Calories: 156
  • Carbohydrate Content: 27 g
  • Fat Content: 4 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 80 mg