Summary

Ingredients

• 7 potato (s)
• 800 g minced meat
• 2 onions)
• 1 pumpkin (se), approx. 3 kg
• 50 g pine nuts
• 1 clove garlic
• 50 g raisins
• Pepper from the grinder
• salt
• Paprika powder
• 150 g cheese, rated
• some sour cream
• 1 dash cream
• oil

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Instructions

1. Wash and dry the pumpkin and cut off a lid. Hollow out the pumpkin, scraping off the fibers and seeds and the rest of the edge. Leave a 1cm thick edge so that the pumpkin remains stable. Dice the pumpkin flesh.
2. Peel the potatoes (quantity as desired) and cook in small pieces in salted water.
3. Fry the minced meat with onions and garlic in a pan with oil, season with salt and pepper and paprika. When the meat is done through, add the pumpkin cubes and fry for about 10 minutes over medium heat.
4. Toast the pine nuts in a pan without fat until golden brown. Be careful, they burn quickly!
5. Mix the boiled potatoes, raisins and pine nuts into the minced pumpkin mixture, mix in sour cream and cream to taste and finally mix in the cheese.
6. Then fill the mass into the hollowed out pumpkin and cook in a preheated oven at 170 degrees for 45 minutes. Cooking in the pumpkin gives the casserole a very specific aroma. It may be that some liquid floats on the casserole after the cooking time, I just remove it with a spoon.