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Pumpkin and vegetable pot

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin (se), approx. 1 kg
  • 1 zucchini
  • 2 bell peppers, red
  • 2 carrots
  • 1 can tomatoes, chopped, approx. 450 g
  • 200 g herb cream cheese
  • 100 g grated cheese, e.g. Gouda or Emmental
  • some water
  • salt and pepper
  • oil
  • n. B. herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Halve the pumpkin, remove the seeds, and dice the rest. Dice the zucchini and bell peppers. Peel and slice the carrots. Heat the oil in a large pot and sauté the pumpkin, then add a little water after a while. Add the carrots and sauté with the lid on. After 5-10 minutes, add the zucchini and bell peppers and sauté until the Hokkaido is soft; I found it best when slightly firm to the bite. Add the tomatoes, cream cheese, and seasonings. When everything is well blended, add the grated cheese to bind everything together.

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Written by John Myers

Professional Chef with 29 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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