Baked pumpkin super easy

Ingredients for 2 servings:

• 2 small pumpkins, 500 – 700 g each
• 1 cup crème fraîche
• 100 g grated cheese, e.g. pizza mozzarella or gratin cheese
• 2 tsp garlic, chopped
• 2 tsp onion paste from the tube
• herbs, to taste

Instructions

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

no chopping, no peeling, hardly any work

For this recipe, you’ll need one pumpkin per person, as everyone at the table will scoop out their own. Preheat the oven to 180°C. Cut open the top edges of the pumpkins to create a “lid” with the stem attached. Scrape out the seeds and any remaining fuzz with a spoon. Add a few spoonfuls of crème fraîche to each cavity and mix with the herbs and spices. If you like it extra cheesy, stir in some grated cheese. Place the cut “lids” cut-side up, spread with a little of the crème fraîche mixture, and sprinkle with cheese. Sprinkle the bottoms of the pumpkins with cheese, including some crumbs on the edges. Place the lids and pumpkins on a baking sheet and bake in the oven on the middle rack for about 45 minutes (depending on the variety). Every now and then, pierce the top of the pumpkin to see if it’s cooked. The flesh should be soft enough to be shredded with a teaspoon. Tip: The pumpkin tastes best when you use a teaspoon (or a grapefruit spoon if you have one) to scoop out the flesh just behind the skin and dip it into the crème fraîche sauce before eating. You can also use a steak knife to help it along if the pumpkin is too firm. This way, you can scoop out the pumpkin easily.