Summary

Ingredients

• 2 small pumpkins, 500 - 700 g each
• 1 cup crème fraîche
• 100 g cheese, rated, e.., Pizza mozzarella or ratin cheese
• 2 teaspoons garlic, chopped
• 2 teaspoons onion paste from the tube
• Herbs, to taste

Print Recipe Pin Recipe

Instructions

1. For this recipe you need one pumpkin per person, as everyone at the table spoons out their own.
2. Preheat the oven to 180 ° C.
3. Cut the pumpkins open at the top so that you get a lid with the stem end. Scrape out the seeds and the shaggy around them with a spoon. Put a couple of spoons of crème fraîche in each cavity and mix with herbs and spices. If you like it extra cheesy, you can stir in some of the grated cheese.
4. Place the cut lids with the cut surface facing up, brush with a little of the crème fraîche and sprinkle with cheese. Sprinkle the pumpkin bottoms with cheese, also crumble a little on the edge.
5. Place the lid and pumpkins on a baking sheet and bake in the oven on the middle rack for about 45 minutes (depending on the variety). Every now and then poke the pumpkin edge from above to see whether it is already done. The meat should be soft enough that you can cut it into small pieces with a teaspoon.
6. Tip: The pumpkin is best eaten if you use a teaspoon (if you have a grapefruit spoon) to separate the pulp from the skin and dip it in the crème fraîche cheese sauce before you eat it. A steak knife can also be used to prepare a little if the pumpkin is too firm. In this way you can spoon out the pumpkin really nicely.