Pumpkin Hack Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g pumpkin (se) (Hokkaido)
- 1 onion (s)
- 2 tablespoon vegetable oil
- 250 g minced meat, mixed
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon ground cumin
- 1 teaspoon sugar, brown
- 1 can tomato (s), chopped (425 g)
- some thyme (some twigs)
Print Recipe
Pin Recipe Instructions
- Clean the pumpkin, cut in half and remove the seeds with a spoon. Cut the pulp with the skin into large cubes. Peel and chop the onions.
- Heat the oil in a saucepan and fry the minced meat. Fry the onions briefly. Season with salt, pepper, paprika powder, cumin and sugar.
- Add the tomatoes and pumpkin pulp. Cover and simmer for 15-20 minutes, until the pumpkin is cooked through. Serve sprinkled with thyme. It goes well with fresh baguette or long grain rice.
- Tip: If another type of pumpkin is used, the pumpkin must be peeled. With Hokkaido there is no peeling due to its delicate shell.
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