Cut a little off the pumpkin at the bottom so that it stands. Then cut off the lid (generously, otherwise you won't get to the inside - for me it was about a third - remove the seeds and fruit residues from the pumpkin. Make a large opening so you can fill the pumpkin well afterwards.

Now place on a baking sheet and place in the middle compartment, preheated to 200 degrees, and pre-cook for approx. 50 minutes. If you put the lid back on during pre-cooking, everything inside will stay nice and light and soft. You can also put the lid next to it and cook like that.

During this time you can prepare the filling. To do this, take the spring onions and cut them quite small. Likewise the Gorgonzola cheese. Then add sour cream, cream cheese and spices. Now add the salmon, also diced into small pieces. Now add some milk. Mix the whole thing well with a spatula until a dough-like mass is formed.

After about 50 minutes, take the pumpkin out of the oven and fill it with the mixture. Now put the lid on the pumpkin and cook in the oven for another 30 minutes. The cooking time can vary, depending on the size, so please only see the cooking times as an approximate direction. The total cooking time is approx. 100 minutes.

My pumpkins were very big. The pumpkin is done when the flesh can be pierced well. The pumpkin flesh is removed from the shell again and again when eating and mixed with the mass. You calculate 1 pumpkin per person - but only because you can serve it better this way. But there was still a lot left with us, because at the very end all the pulp is scraped out of the pumpkin. You can then season this well again and process it elsewhere. Let's see what I can think of. You can of course fill the whole recipe with raw or cooked ham instead of salmon, or even mix raw and cooked ham. Almost tastes better to me. Since the recipe is the first that I put here, I ask for your indulgence. Have fun cooking at home. Since I decided spontaneously to discontinue the recipe, there are unfortunately no pictures. Since I make this recipe at least once a year, I will think of the photos the next time and post them later. Tip: You can season the mass generously, as the pumpkin can tolerate it well.