Summary

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

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Instructions

1. Halve the pumpkin, remove the seeds and dice the rest. Dice the zucchini and paprika. Peel and slice the carrots.
2. 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.
3. 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.