Kivevé - Hungarian Pumpkin Stew

Ingredients

• 1 kg (2.2 lbs) pumpkin, peeled and cubed 1 kg (2.2 lbs) pumpkin, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon cinnamon 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for serving Sour cream, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the diced bell peppers and cook for another 2 minutes.
4. 4.
   Stir in the sweet paprika, cinnamon, and nutmeg, and cook for a minute to release their flavors.
5. 5.
   Add the cubed pumpkin and diced tomatoes to the pot, and season with salt and pepper.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the pumpkin is tender.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Kivevé hot, garnished with a dollop of sour cream and fresh parsley.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin variety that is suitable for cooking, such as sugar pumpkin or butternut squash. Remove the seeds and peel the pumpkin before cubing it for the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or Hungarian hot paprika.
• If you prefer a smoother texture, you can blend a portion of the stew using an immersion blender before serving.
• Serve the Kivevé with crusty bread or Hungarian dumplings for a more substantial meal.

Serving advice

Kivevé is best served hot, allowing the flavors to meld together. Serve it in individual bowls, garnished with a dollop of sour cream and a sprinkle of fresh parsley. Accompany the stew with warm crusty bread to soak up the delicious sauce.

Presentation advice

To enhance the presentation of Kivevé, consider serving it in a hollowed-out pumpkin shell. This adds a festive touch and creates a visually appealing centerpiece for your table.