Stuffed pumpkin with tomato cream sauce

Ingredients for 4 servings:

• 1 m.-large pumpkin(s), (Hokkaido)
• 100 g toast bread
• 250 ml whipped cream
• 60 g mountain cheese
• 1 m.-sized onion(s)
• 4 large garlic cloves
• 1 tbsp oil
• 6 stalks of parsley
• 500 g minced meat, mixed
• 1 tsp salt
• 1 tsp pepper
• 1 large can of tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Halve the pumpkin and remove the seeds. Cut a thin slice from each rounded side. Soak the toast in the cream. Grate the cheese. Wash and chop the parsley. Peel and dice the onion and garlic. Heat the oil in a pan and sauté the onion and garlic. Mix in half of the parsley, remove from the heat. Preheat oven to 200°C (fan). Squeeze the bread (set the cream aside), tear it into pieces, place it in a bowl and mix with the minced meat, onion mixture and half of the cheese. Season with salt and pepper. Bring the tomatoes, cream and 100 ml water to a boil in a saucepan, remove from the heat. Purée with a hand blender, season with salt and pepper. Fill the pumpkin halves with the minced meat, place in a baking dish. Pour in the sauce and cook for approx. 20 minutes. Then cover with aluminum foil and cook for another 20 minutes. Add the remaining… Sprinkle with cheese and bake uncovered for about 5 minutes. Sprinkle with the remaining parsley. Serve with rice or pasta!