Oil pumpkin with potatoes in Gorgonzola sauce

Ingredients for 4 servings:

• 500 g potatoes
• 500 g pumpkin flesh (oil pumpkin)
• 2 spring onions
• 1 dash of olive oil
• 1 tbsp vegetable broth
• 1 tbsp herbs, to taste
• ½ tsp white pepper
• 100 g sour cream
• 100g Gorgonzola

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian, also suitable for all other firm pumpkin varieties and zucchini

Peel and dice the potatoes, and boil in salted water until tender. Peel the pumpkin and remove the seeds. The seeds can be dried or roasted and sprinkled over the finished dish, or saved as a snack. Dice the pumpkin. Slice the spring onions into rings and fry them in the olive oil. Add the pumpkin cubes and fry them for a while; add a little water if necessary to prevent them from burning. Stir in the stock, pepper, and herbs, then add enough boiling water to just cover the pumpkin. Stir in the sour cream and diced Gorgonzola, and simmer for about 10 minutes, stirring occasionally. If you prefer a thicker sauce, you can add a little sauce thickener at the end. Drain the boiled potatoes, stir them into the pumpkin mixture, and serve.