Autumn Pumpkin Vegetable Ragout | Warming Autumn Main Course

Wash and clean the vegetables thoroughly. Finely chop the onion and crush the garlic. Peel the pumpkin (if using Hokkaido squash, the skin can be left on), seed it, and cut it into roughly 2 cm cubes. Slice the carrots into rounds and cut the cremini mushrooms into wedges.

Heat the sunflower oil in a deep skillet or saucepan. Add the finely chopped onion and sauté over medium heat for 4-5 minutes until translucent. Stir in the crushed garlic and cook for another minute until fragrant.

Remove the pan from the heat, sprinkle with the sweet paprika, stir quickly, and pour in about 1 dl of water or vegetable stock to prevent the paprika from burning and becoming bitter. Return to the heat.