Pumpkin crumble

Ingredients for 4 servings:

• 200 g red onion(s)
• 1 garlic clove(s)
• 1 kg pumpkin(s) (Hokkaido)
• 2 tbsp olive oil
• 200 ml vegetable stock
• 300 g tomatoes or cherry tomatoes
• 1 can of tomatoes, chopped
• salt and pepper,
• Cinnamon powder
• 100 g Parmesan, freshly grated
• 200 g spelt flour
• 120 g butter, soft
• Thyme or oregano, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel, halve, and slice the onions. Peel and press the garlic. Deseed the pumpkin and dice it into bite-sized pieces. Heat the oil in a large pot. Sauté the onions, garlic, and pumpkin for about 4-5 minutes. Pour in the stock and simmer for about 10 minutes. Chop the fresh tomatoes into bite-sized pieces and stir in, along with the canned tomatoes. Season with salt, pepper, and cinnamon. Remove from the heat. Preheat the oven to 200 degrees Celsius (conventional). Combine the finely grated Parmesan with the flour, softened butter, thyme, and a little salt with your hands to form coarse crumbles. Place the vegetables in a baking dish, sprinkle with the crumbles, and bake for about 20-25 minutes.