Filling for Hokkaido Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g soy mince
- 200 g tomatoes, chunky
- 200 g pumpkin (se), chopped, preferably the scraped inside the pumpkin without seeds
- 250 ml soy cream Cuisine, light, for cooking
- 35 g tomato paste
- 250 g pizza melt
- 1 onion (s)
- salt and pepper
- Chili paste
- oregano
- marjoram
Print Recipe
Pin Recipe Instructions
- Finely chop the pumpkin or the scraped inside of a pumpkin and the onion.
- Sear the vegetarian minced soy meat with the onion and deglaze with half a cup of water. Mix in the pumpkin and tomato. Now add the tomato paste and a spoonful of chili paste, the amount depends on the heat you want. I make my paste myself and prefer to be a little careful. Let it boil down briefly and deglaze with the soy cream. Then season with the spices as you like and mix in all of the pizza melt.
- Bake this filling in a pumpkin as you like, serve with mashed potatoes or bake nachos with it.
- Approx. 280 Kcal. per serving.
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