Baked pumpkin with cream cheese filling

Ingredients for 4 servings:

• 1 pumpkin(s), approx. 1.5 kg (e.g. Hokkaido)
• 500 g zucchini
• 200 g double cream cheese with herbs
• olive oil
• 1 tsp cumin
• 1 ½ tsp coriander, ground
• ½ tsp sea salt
• 1 tsp black pepper, preferably freshly ground
• 1 ½ tbsp freshly grated ginger

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Vegetarian delicacy – an experience even for non-vegetarians

Preheat oven to 200°C. Wash and dry the pumpkin. Cut off a small “lid” and rub the cut edges with a little olive oil. Replace the lid and bake the pumpkin in a shallow dish in the oven for about 45-60 minutes, until the flesh is tender. In the meantime, cut the zucchini into thin, approximately 3 cm long sticks. Heat a little olive oil in a pan. Roast the coriander, cumin, and ginger, then add the zucchini and fry for 5-8 minutes. Mix the cream cheese with 1 tablespoon of olive oil until creamy, season with salt and pepper, and mix with the zucchini. Remove the pumpkin from the oven and remove the seeds. Remove some of the flesh and mix it with the zucchini and cream cheese filling. Then stuff it into the pumpkin and serve. We serve it with Ebly. Tips: You can certainly find other side dishes (e.g., millet, rice, etc.) to go with it. The pumpkin should also taste good if you use regular cream cheese with basil or mozzarella, feta cheese or pureed tofu, etc. instead of herb cream cheese.