Finely grate and squeeze the pumpkin and onions. Add the eggs and flour. Depending on how moist the pumpkin and onion mixture is, use more or less flour - it should be a relatively firm mass. Press the garlic and add it. Also add salt and rosemary, better to start with a little less and season to taste. I like it very spicy. Mix everything together well.
Heat the waffle iron on a low setting, brush it with a little rapeseed oil and add a large spoon of the mixture, close and bake the waffles for approx. 3 - 5 minutes, depending on their thickness.
The amount is enough for me for 7 - 8 waffles. We eat them for two and then we are full of stuff.
A mixed salad and homemade yoghurt dip go well with it.
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