Stuffed Hokkaido pumpkin topped with cheese

Ingredients for 2 servings:

• 2 small pumpkins (Hokkaido)
• 200 g salami (paprika)
• 2 large onions
• 1 can of tomatoes, peeled
• 800 g mushrooms
• 3 small spring onions
• salt and pepper
• oregano
• Thyme
• oil
• 200 g cheese, grated, e.g. Emmental
• 100 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Wash the Hokkaidos, cut off one cap, and remove the seeds. Hollow out the tops with a small spoon and knife, leaving only a 1 cm edge, and hollow out the caps in the same way. Cut the pumpkin flesh into small pieces. Place the hollow pumpkins side by side in a casserole dish or pot. Peel the onions and slice them into thin rings. Wash and slice the mushrooms and spring onions. Cut the salami into thin strips and place a few strips into the pumpkins. Heat oil in a pan and sauté the onion rings with the salami strips. Then add the pumpkin flesh and mushrooms. Stir everything together, fry vigorously, and season with salt, pepper, oregano, and thyme. Cover the pot and simmer for about 30 minutes, then add the tomatoes, spring onion rings, and cream. Stir to combine, season to taste, and fill the pumpkins. Pour the rest of the vegetable sauce into the casserole dish next to the pumpkins. Place the pumpkin caps on top and cover with foil or a lid and bake in the oven at 180 degrees for about 40 minutes. After 40 minutes, remove the foil, sprinkle with cheese, and bake for another 10 minutes. Tip: If you don’t like cheese, simply leave it out. Instead of salami, you can use minced meat or cooked ham, but add more seasoning. The skin of the Hokkaido pumpkin can be eaten. One very small pumpkin is enough for one person. If you only have larger ones, you can cut it in half and serve only one half per person; in this case, the cap will of course be missing.