Autumnal pumpkin pan with potato dumplings

Ingredients for 4 servings:

• 250 g mushrooms, light
• 250 g mushrooms, brown
• 1 m.-sized pumpkin(s), Hokkaido (max. 1 kg)
• 200 g sour cream
• 100 g sheep’s cheese
• 500 g Schupfnudeln (refrigerated section)
• 500 g minced meat
• 2 tbsp butter
• 1 garlic clove(s)
• 5 tbsp oil
• 1 bunch of parsley
• some salt and pepper
• some paprika powder, hot

Instructions

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

For the vegetarian version, simply omit the mince

Clean the mushrooms, wash them briefly, and halve them (the skins do not need to be removed). Wash the Hokkaido mushrooms, halve them, quarter them, and remove the seeds. Cut the pumpkin flesh into thin wedges. Heat 1 tablespoon of oil in a pan and sear the minced meat until crispy, mashing it with a fork until finely crumbled. Season with salt and pepper. If desired, add some paprika and a finely diced garlic clove. Heat 2 tablespoons of butter in a sufficiently large, non-stick pan. Fry the dumplings over medium heat until golden brown. Remove and set aside. Heat 2 tablespoons of oil in the pan and sear the mushrooms first. Remove and set aside. Then add 2 more tablespoons of oil to the pan and sear the pumpkin wedges in the same pan. Add the seared mushrooms back in and sear both over medium heat for about 5 minutes. Stir in the fried dumplings and sear everything together for another 5 minutes. The pumpkin wedges will soften quite quickly, so don’t overcook them so they retain some of their bite. Finely mash the feta cheese with a fork and mix with the sour cream. Season with salt and pepper. Wash and finely chop the parsley. Season everything with salt, pepper, and paprika to taste. Stir in half of the parsley and serve the finished pumpkin pan. Serve at the table with the prepared feta sour cream and parsley. Each guest then scoops their own portion onto their plate. TIP: I’ve found that the pumpkin absorbs a lot of flavors and spices, so feel free to season it generously! If you prefer a vegetarian option, simply leave out the meat. A cool blonde beer goes perfectly with this!