Pumpkin casserole with dumpling dough

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido), approx. 500 g net
• 1 pack of dough (dumpling dough), from the refrigerated section
• 75 g diced ham
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 pack of tomatoes, pureed
• 100 g cheese, grated
• 150 ml vegetable stock
• some tomato paste
• some oil
• salt and pepper
• Herbs
• Curry paste, red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

WW suitable

Wash the pumpkin, remove the seeds, and cut into cubes (approx. 2x2cm). Dice the onion and garlic. Sauté both in a little oil in a saucepan, add the pumpkin cubes, sauté briefly, then pour in the vegetable stock and passata. Simmer with the lid closed until the pumpkin cubes are slightly soft. Use a hand blender to puree the pumpkin, either completely or only half the mixture, leaving only pumpkin cubes. Season to taste with salt, pepper, herbs, and a little red curry paste. If the sauce is too thin, thicken with tomato paste. In a bowl, mix the dumpling dough with the ham cubes. Grease a baking dish with a little oil. Spread half of the dumpling dough on the bottom. Pour the pumpkin sauce over it. (If there is too much sauce, eat it the next day with pasta or rice. It’s also delicious.) Add another layer of dumpling dough and sprinkle with cheese. Preheat oven to 200°C top/bottom heat and bake the casserole for about 45 minutes.