Stuffed pumpkin

Stuffed pumpkin

"You can also just put it in the middle of the table, distribute the skewers and eat like a fondue." Our rock in the pumpkin surf!

ingredients :

½  small Hokkaido pumpkins (approx. 700 g each) Salt, pepper, sweet paprika
¾ tbsp Hazelnut kernels
¼ rod leek
¼ slice Brown bread
¼  clove of garlic
¾ tbsp butter
½ packs (150 g each) Camembert cream (e.g. Alpenhain)
2 tbsp milk
75 g Frozen peas
1 stems parsley



preparation
 


1.Wash the pumpkins thoroughly, cut in half, core and cut straight on the round side. Spread the halves on a baking sheet. Season with salt, pepper and sweet paprika. Roughly chop the nuts. Clean and wash the leek and cut into rings. Dice bread. Peel and chop the garlic.


2.Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Heat 2 tbsp butter in a pan. Roast the garlic and bread in it for about 2 minutes. Take out the croutons.


3.Heat 1 tbsp butter in the pan. Stew the leek in it for about 2 minutes. Stir in the camembert cream and milk and bring to the boil. Remove pan from heat and add frozen peas.


4.Pour the leek mix into the pumpkin halves, sprinkle with nuts. Bake in the hot oven for 30–35 minutes. Pour the croutons on top after approx. 25 minutes and bake with them.


5.Wash the parsley, shake dry, pluck the leaves off and roughly chop. Take the pumpkins out of the oven and sprinkle with parsley.


6th
TIP: Hold the pumpkin with one hand, stick the knife about halfway into the pumpkin from above and press down away from the holding hand. Then turn the pumpkin little by little and keep cutting until it is divided.