Halloween Recipe: Pumpkin Cream Stew
萬聖節料理：南瓜白醬燉菜
This is a comforting and soothing dish featuring tender vegetables and chicken folded into a rich pumpkin sauce, pairing wonderfully with bread or rice! Simple to make, this stew will warm your heart and satisfy your taste buds!
- servings
- 👥 4 servings
- time
- ⏱ 35 min
- Cuisine
- 🍽 Western
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 2 slicesbay leaf
- 20 gbutter
- 70 gflour
- 100 mlmilk
- 55 mlheavy cream
- 1small pumpkin
- 1onion
- 1potatoes
- 1carrot
- 1cauliflower
- 250 gboneless chicken thigh
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 385 kcal
- protein
- 14.5 g
- fat
- 16.2 g
- carbohydrate
- 46.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Prepare all the ingredients.
- 2
Steam the pumpkin until cooked through.
- 3
Season the chicken thigh with salt.
- 4
Stir-fry the onions, potatoes, and carrots in a pan over medium heat.
- 5
Transfer the stir-fried vegetables to a stew pot.
- 6
In the same pan, sear the chicken until about 70% cooked, then transfer to a plate and set aside.
- 7
Pumpkin cream sauce: Mix the flour and milk together, then stir in the steamed pumpkin and add heavy cream.
- 8
Add the mushrooms and cauliflower to the stew pot. Add enough water to cover the ingredients and simmer over low heat.
- 9
Add the chicken, along with bay leaves, butter, and the pumpkin cream sauce, then simmer for about 20 minutes, and season with salt and pepper. Enjoy this delicious dish!
- 10
Ta-da, it's done!
