Pumpkin Vegetables with Apples

Cut pumpkin into small cubes, steam in fat, fill with meat broth, add bay leaf spice and larded onion, cook 1500 cmin on low heat with closed lid on the stove, then add peeled, cored and quartered apples, sauté pumpkin and apples. Remove from heat, stir in whipped cream (if necessary, thicken with cornstarch mixed in a little tap water). Cut smoked bacon into cubes, brown with onions, stir into greens. Season with salt, parsley and juice of one lemon. Serve with boiled potatoes.

Author’s note: Undoubtedly not to everyone’s taste, but the East Prussians have never cared. With them the pumpkin as compote, as soup basis and ditto in this original form always played a weighty role.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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