Filled Pumpkin with Minced Meat & Blue Cheese Wrapped in Bacon

5 from 6 votes
Prep Time 45 mins
Cook Time 25 mins
Rest Time 10 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 159 kcal



  • 1 smaller Hokkaido pumpkin
  • 400 g Ground beef
  • 1 tbsp Mustard
  • 3 tbsp Kefir (only 1 egg)
  • 1 tsp Seasoned salt
  • 1 tsp Garlic pepper
  • 1 tbsp Paprika powder
  • 1 pinch Fenugreek powder
  • Telly cherry pepper
  • Freshly grated nutmeg
  • Chopped rosemary
  • 200 g Bavaria Blu
  • 30 Discs Mixed with bacon, sliced

Potato gratin:

  • 1 kg Waxy potatoes with their skin on
  • 250 ml Milk
  • 250 ml Cream
  • 1 piece Clove of garlic
  • Salt and pepper
  • Nutmeg
  • 100 g Grated Emmental
  • Parsley



  • Wash the pumpkin, cut in half and quarter. Remove cores. Knead the minced meat with the mustard, kefir, paprika powder, seasoned salt, garlic pepper, nutmeg, fenugreek, pepper and rosemary well. Cut the cheese into 8 even slices.
  • Now distribute a slice of cheese on each of the pumpkin wedges, then cut the mince through 4 parts and press on the cheese of the pumpkins. Finally, distribute the remaining 4 cheese slices on top. Then place 4 slices of bacon next to each other, overlapping them, and place the pumpkin on top, fold up the bacon around the pumpkin and put exactly the same on the pumpkin again, place bacon next to each other and press on all around. Cold spots.

Potato gratin: Oven top / bottom heat 250 ° degrees

  • Peel the potatoes and cut finely into slices. Peel the garlic and grate finely! Slowly heat the milk, cream, salt, pepper, nutmeg with the potato slices and cook for about 10 minutes while stirring. I used a flat roasting pan for this in which I then also bake everything. But you can also tip everything into a baking dish 🙂
  • Then sprinkle the gratin with cheese and place the pumpkin pieces on the gratin. Bake in the oven for about 25 minutes.
  • Then take it out of the oven and let it cool down a bit. Sprinkle with fresh parsley. Serve! There was also a green salad! It also tastes great with just a salad! Or even without minced meat. Pumpkin just wrapped in bacon! 🙂

My seasoning salt:

  • My seasoning salt

My garlic pepper:

  • Garlic and pepper all-rounder; o)


Serving: 100gCalories: 159kcalCarbohydrates: 8.1gProtein: 8.4gFat: 10.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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