Pumpkin mince pot

Ingredients for 3 servings:

• 400 g pumpkin(s) (Hokkaido)
• 1 onion(s)
• 2 tbsp vegetable oil
• 250 g minced meat, mixed
• 1 tsp sweet paprika powder
• 1 tsp cumin, ground
• 1 tsp brown sugar
• 1 can tomato(s), chopped (425 g)
• some thyme (a few branches)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the pumpkin, halve it, and remove the seeds with a spoon. Cut the flesh, including the skin, into large cubes. Peel and finely chop the onions. Heat the oil in a pan and brown the minced meat. Briefly fry the onions. Season with salt, pepper, paprika, cumin, and sugar. Add the tomatoes and pumpkin flesh. Cover and simmer for 15-20 minutes, until the pumpkin is tender. Sprinkle with thyme and serve with fresh baguette or long-grain rice. Tip: If using a different type of pumpkin, the pumpkin must be peeled. Hokkaido pumpkin does not need to be peeled because of its delicate skin.