Pumpkin and Vegetable Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se), approx. kg
- 1 zucchini
- 2 red pepper (s)
- 2 carrot (s)
- 1 can tomatoes, chunky, approx. 450 g
- 200 g herbal cream cheese
- 100 g cheese, rated, e.. Gouda or Emmentaler
- some water
- salt and pepper
- oil
- herbs
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds and dice the rest. Dice the zucchini and paprika. Peel and slice the carrots.
- Heat the oil in a large saucepan and fry the pumpkin, then deglaze with a little water after a while. Add the carrots and steam everything with the lid on. After 5 - 10 minutes add the zucchini and paprika and sauté until the Hokkaido is soft, for me it was slightly firm to the bite.
- Add the tomatoes, cream cheese and spices, when everything is well mixed, add the grated cheese at the end so that everything is still a little bound.
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