Cut a lid off the pumpkin. Scoop out the seeds. Scrape out as much of the pumpkin as you can without damaging the outer shell. Bake the obtained pumpkin flesh for about 20 minutes in a pan lined with baking paper or lightly oiled in the oven at 180 degrees and then leave to cool.
Meanwhile cut a grimace into the pumpkin. Then place the pumpkin on a tray or a round board and place the bowl in the pumpkin.
Mix the cream cheese and crème fraîche with the soft pumpkin flesh and mash. Season the cream with salt and pepper and pour into the bowl.
For the guacamole, cut the avocados in halves, core them and scrape out the pulp with a spoon. Chop the pulp and mash it in a bowl with a fork. First cut the spring onion long in the middle and then into small half rings. Cut the tomato into small pieces. Add both to the avocado pulp and season with plenty of lemon. Finally add salt and pepper. Spread the guacamole in front of the pumpkin`s mouth. Spread the tortilla chips around the pumpkin.
Note:
When choosing a pumpkin, note the following: It should be large enough that a bowl can be inserted into the hollowed-out pumpkin. If so, it is better to choose a pumpkin that is too big, because then you can fill it with cloths at the bottom so that the bowl does not disappear. Hokkaidos are probably the most beautiful and well-known shape, but there are many other edible pumpkins out there that are great for the recipe. I always ask the farmer personally which pumpkin is suitable for which dishes.
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