Pumpkin Maultaschen pan

Ingredients for 3 servings:

• 400 g pumpkin flesh (e.g. Hokkaido), roughly diced
• 4 Maultasche(n), roughly diced
• 500 ml vegetable stock
• 2 tbsp mustard, medium hot
• 1 tbsp tomato paste, 3x concentrated
• ½ tbsp herbs de Provence
• 5 dashes Worcestershire sauce
• 100 g sausage, spicy, (salami, cabanossi or similar), coarsely or finely diced
• 2 tbsp fat for frying (e.g. clarified butter)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

originated as leftover food, now firmly on the menu

Clean the pumpkin (remove the skin, stalk, seeds, etc., depending on the variety) and roughly dice it (1-2 cm). Then, in a sufficiently large pot, sauté the pumpkin with half of the fat and add enough vegetable stock to cover the pumpkin. Bring the mixture to a boil briefly, then simmer with the lid closed until the pumpkin is firm to the bite. Meanwhile, in a large pan or sufficiently large pot, fry the roughly diced Maultaschen with the remaining fat, turning occasionally, until lightly browned (but not crispy!). Add the pumpkin and vegetable stock. Simmer uncovered over sufficient heat (I used level 7.5 out of 9) and reduce until the desired consistency is reached. Shortly before the end of the cooking time, add the mustard, tomato paste, herbs, Worcestershire sauce, and sausage to taste and mix well. Note: Mustard and tomato paste change the consistency, making the sauce thicker. When adjusting the quantities, please note that reducing the amount of liquid can take significantly longer or less time. This affects the cooking time of the pumpkin and thus its consistency. For example, with 800 g of pumpkin, I would pre-cook the pumpkin until al dente (approx. 10-15 minutes) and then simmer for another 10-15 minutes until the desired consistency is reached. The pumpkin will almost turn into mush.