Fried pumpkin wedges with sour cream dip

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido)
• 30 g clarified butter
• 1 pack of herbs (8-herb frozen)
• 4 cloves garlic, finely chopped or squeezed
• e.g. salt and pepper
• 1 cup sour cream
• 6 tbsp ketchup
• 2 tsp broth, granulated
• 1 cup low-fat yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and deseed the pumpkin, and cut into approximately 2cm-thick wedges (Hokkaido can be used with the skin on, but I prefer it peeled. This allows the spices to penetrate better during frying). Add clarified butter to a nonstick pan. Season the pumpkin wedges with salt and pepper and fry for about 5-6 minutes on each side, until lightly golden. Add 2 garlic cloves and about 1/2 of the packet of 8-herb seasoning and fry for the last 2-3 minutes. Dip: Mix the sour cream and yogurt. Then season with ketchup and granulated stock. Add salt and pepper and 2 garlic cloves, then stir in the remaining 8-herb seasoning.