Hokkaido tomato pan

Ingredients for 2 servings:

• ¼ Hokkaido pumpkin(s) with skin
• 3 tomatoes
• 1 clove(s) garlic
• 1 m.-sized onion(s)
• 100 ml water
• 2 tbsp sour cream
• 100 ml milk
• salt and pepper
• turmeric
• curry
• Paprika powder, sweet
• e.g. Parmesan, grated
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Finely dice the onions and garlic and sauté in a little oil in a pan. Dice the Hokkaido and tomatoes and add them. Cover and sauté in about 100 ml of water until the pumpkin is somewhat soft. Add the milk and sour cream (or cream cheese). Season with pepper, salt, turmeric, and paprika. Depending on the desired consistency, add more milk, water, or sour cream until a creamy mixture forms. If desired, fold in grated Parmesan cheese at the end. Continue to simmer gently with the pan covered until the pumpkin is nice and soft. Serve with pasta or rice.