Pumpkin pan with minced meat

Ingredients for 4 servings:

• ½ pumpkin(s), e.g. Hokkaido, nutmeg, butternut squash, medium-sized
• 1 large onion(s)
• 400 g minced meat, mixed
• 2 tbsp tomato paste
• 1 large garlic clove(s)
• 200 ml vegetable stock
• 200 g herb cream cheese
• salt and pepper
• Paprika powder, sweet
• Cumin powder
• 1 tsp sugar
• 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Remove the seeds from the halved pumpkin with a spoon. Place the pumpkin half, cut-side up, on a baking sheet lined with baking paper. Bake in an oven preheated to 150°C (top/bottom heat) on the middle rack for about 30 minutes, or until the edges are lightly browned. In the meantime, peel and finely dice the onion, and fry it with the minced meat in rapeseed oil. Then stir in the tomato paste. Season generously with salt and pepper and add a little paprika. Mix all the ingredients together. Remove the pumpkin from the oven, peel it, and cut it into small cubes. Add these to the minced meat in the pan. Peel the garlic clove and press it in. Mix everything well. Pour in the vegetable stock and stir in the herb cream cheese in portions, then simmer over low heat for a few minutes. Season to taste, add the sugar, stir, and simmer briefly. Add the cumin seeds either at the end of the pan or, to your liking, season it at the table. Serve with boiled potatoes or rice. If you like, sprinkle with grated cheese. Tip: If you like, reserve the seeds and roast them in a pan for a savory snack.