Pumpkin cannelloni

Ingredients for 4 servings:

• 800 g Hokkaido pumpkin(s)
• 1 tsp coriander powder
• 2 tsp oregano
• salt and pepper
• 2 garlic cloves
• 400 ml vegetable stock
• 100 g carrot(s), grated
• 80 g Parmesan, coarsely grated
• nutmeg
• 14 cannelloni
• 150 g leek
• 2 tbsp butter
• 2 tbsp flour
• 125g mozzarella

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Recipe for the Tupperware UltraPro loaf pan, 1.8 l or other casserole dish

Wash the pumpkin, cut into pieces, and remove the seeds. Season with the spices, crushed garlic, salt, and pepper. Add 100 ml of the broth and cook in the microwave, or ideally in a 2.25 l MicroCook casserole, for about 15 minutes at 600 watts. Allow the pumpkin to cool slightly. Drain the broth and reserve. Roughly mash the pumpkin and mix with the carrots and Parmesan cheese. Season generously with salt, pepper, and freshly grated nutmeg. Fill the cannelloni with the pumpkin mixture. Trim and wash the leeks, and cut them into rings. Sauté them in butter and dust with flour. Cook in the pumpkin broth, gradually stirring in the additional broth. Pour half of the sauce into the 1.8 l UltraPro loaf pan or any other casserole dish. Place the cannelloni crosswise and pour the remaining sauce over the top. Slice the mozzarella and top the cannelloni with it. Cook with the lid on in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 25 minutes. Then cook uncovered for another 25 minutes. Or cook with the lid on in the microwave for 20 minutes at 600 watts, followed by a 5-minute standing time.