Stuffed pumpkins

Ingredients for 2 servings:

• 2 small pumpkins (Hokkaido, max. 700 g per pumpkin)
• 1 small onion(s), finely chopped
• 1 carrot(s), finely diced or coarsely grated
• ½ stalk(s) leek, finely chopped
• 1 stalk(s) Celery (small), finely diced
• 1 tbsp curry powder
• 250 ml vegetable stock
• 3 eggs
• ½ bunch parsley, finely chopped
• butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Very tasty, easy to prepare

Cut the top off each pumpkin and carefully hollow it out. If necessary, trim the outside of the base slightly to allow the pumpkins to stand upright. Then dice the flesh. Sauté the onion in a pan with melted butter. Then add the carrot, leek, and celery and fry. Add the curry powder and a little stock. Let it cook for 10 minutes, then add the pumpkin cubes and cook over low heat for 5 minutes. Season with salt and pepper. Beat the eggs, add the parsley, and fold into the pumpkin mixture. Fill the hollowed-out pumpkins with the mixture. Place them in a greased ovenproof dish. Bake in a preheated oven at 180°C for about 30 minutes. Mashed potatoes go very well with the stuffed pumpkins.