Summary

Ingredients

• 1 pumpkin (se), (Hokkaido)
• 30 g clarified butter
• 1 packet herbs, (8 herbs frozen)
• 4 cloves garlic, finely chopped or pressed
• salt and pepper
• 1 cup sour cream
• 6 tablespoon ketchup
• 2 teaspoons broth, grained
• 1 cup low-fat yogurt

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Instructions

1. Peel and core the pumpkin and cut into approx. 2cm thick slices (Hokkaido can also be processed with the peel, but I prefer it peeled. In addition, the spices can soak in better when frying) Put clarified butter in a coated pan. Salt and pepper the pumpkin wedges and fry for about 5-6 minutes on each side, until they turn slightly golden. Fry 2 cloves of garlic and about 1/2 of the pack of 8 herbs for the last 2-3 minutes. Dip: Mix the sour cream and yoghurt. Then add ketchup and granulated broth to taste. Add salt + pepper and 2 cloves of garlic, mix in the remaining 8 herbs.