Summary

Ingredients

• 1 pumpkin (se), approx. .5 kg (e.g. Hokkaido)
• 500 g zucchini
• 200 g double cream cheese with herbs
• olive oil
• 1 teaspoon cumin
• 1 ½ teaspoon coriander, ground
• 0.5 teaspoon ½ sea salt
• 1 teaspoon black pepper, preferably freshly ground
• 1 ½ tablespoon ginger, freshly grated

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Instructions

1. Preheat the oven to 200 ° C. Wash and dry the pumpkin. Cut off a small lid from it and rub the interfaces with a little olive oil. Put the lid back on and bake the pumpkin in a flat pan in the oven for about 45-60 minutes until the flesh is soft.
2. In the meantime, cut the zucchini into thin sticks about 3 cm long. Heat some olive oil in a pan. Roast the coriander, cumin and ginger, then add the zucchini and fry for 5-8 minutes. Mix the cream cheese with 1 tablespoon of olive oil until creamy, season with salt and pepper and mix with the zucchini.
3. Take the pumpkin out of the oven and remove the seeds. Remove some of the pulp and mix with the courgette and cream cheese filling. Then fill this into the pumpkin and serve.
4. We have Ebly for that.
5. Tips: You can certainly find other side dishes (e.g. millet, rice ) with it. The pumpkin should also taste good if you also use normal cream cheese with basil or mozzarella, feta cheese or pureed tofu etc. instead of herbal cream cheese.