Stuffed pumpkins

Ingredients for 4 servings:

• 4 small pumpkins (Mini Musk, Hokkaido or Butternut)
• 1 onion(s)
• 2 cloves garlic
• 1 m.-sized carrot(s)
• 1 small piece(s) of parsley root(s)
• 1 beetroot
• ¼ liter red wine
• ½ stalk(s) leek
• 2 bell peppers
• 500 g minced meat
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp paprika powder
• 2 tsp stock powder
• salt and pepper
• oregano
• Sugar
• 200 g mozzarella or Gouda
• 1 tsp curry
• 1 tbsp oil

Instructions

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

Cut a lid into the pumpkins and remove the seeds. Put the lid on and cook for 30 minutes in the oven at 120 degrees Celsius (convection oven). Finely chop the onions and garlic. Peel the root vegetables and either dice them or chop them finely in a food processor. Finely slice the leeks and dice the peppers. Brown the minced meat in a little oil. Add the onions and garlic and fry them. Add the root vegetables and sauté them. Add the tomato paste and fry briefly, then deglaze with the red wine. Season to taste. Simmer for 5 minutes. Fill the pumpkins with the minced meat and vegetable mixture, sprinkle with cheese, and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 20-25 minutes.