Pumpkin Vegetables, Sweet and Spicy

Peel the pumpkin, remove the seeds and cut the flesh into small cubes or slices.

Sauté in half of the vegetable fat, sprinkle with salt, pepper and crushed coriander seeds.

Rinse the leek well and cut diagonally into pieces, the mushrooms into slices.

Sauté briefly in the remaining fat and mix with the pumpkin. If necessary, add a little water.

Stew for about 10-15 minutes (the pumpkin should still be al dente).

Season with honey and white wine vinegar and sprinkle with chopped parsley and pumpkin seeds.

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