Stuffed pumpkin with very little effort

Ingredients for 3 servings:

• 2 pumpkins (Hokkaido or Sweet Dumpling with edible skin)
• 400 g potatoes
• 200 g cream cheese (light)
• 200 g chestnuts, pre-cooked
• salt and pepper
• nutmeg
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Cream cheese and chestnut filling, e.g. for Hokkaido and Sweet Dumpling

Preheat the oven to 200°C (top/bottom heat, fan: 175°C). Cut a lid off the top of the pumpkins. Place the pumpkins directly into the oven, uncovered, and let them sit for about 25-30 minutes. In the meantime, prepare the filling. Put some water in a small pot and bring it to a boil. Peel the potatoes and cut them into 1 cm cubes. Add the potato pieces to the water with a little salt and let them steam for about 15 minutes. Mix the cream cheese and chestnuts into the potatoes and the remaining water, and season with salt, pepper, and nutmeg. Remove the pumpkins from the oven and hollow them out. Remove the seeds and fibers, and any remaining flesh. Fill the pumpkins with the filling. Replace the lids on the pumpkins and return them to the oven for another 30 minutes. The recipe is absolutely sufficient for 3 people.