Flourless pumpkin stew with poached eggs recipe
For the flourless pumpkin stew, peel the pumpkin, cut it into approx. 1.5 cm cubes, then salt and pepper it, and bake it in an oven preheated to 200 degrees for approx. 50 minutes.
Fry the halved onion and sliced garlic in coconut oil over medium heat for about 5-10 minutes, then add half the pumpkin, pour in the white wine, and boil until reduced by a quarter. Pour in the coconut milk, add the honey, and after boiling, puree with a blender until creamy, then strain through a fine-mesh strainer.
Add the remaining pumpkin, mix, and add enough water or stock to make a vegetable consistency, while adding salt and pepper to taste.
In a small kettle, add the water, add the vinegar, heat to boiling point, then remove from heat so that it is just bubbling. Crack the eggs one by one, stir the water, and carefully lower them into the water with a small cup or ladle, then cook for 3-5 minutes so that the whites harden but the yolks remain runny.
Serve the vegetables with the poached eggs.
It's no coincidence that pumpkin is the most popular vegetable of the cooler months. It can be used in many ways, not just as a cream soup! It actually works well in sweets, but it can also be used as a great side dish or filling. Here are some full-fledged recipes that you should make at least once during the season!
