Summary

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)

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Instructions

1. 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.
2. Heat the oil in a saucepan and fry the minced meat. Fry the onions briefly. Season with salt, pepper, paprika powder, cumin and sugar.
3. 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.
4. Tip: If another type of pumpkin is used, the pumpkin must be peeled. With Hokkaido there is no peeling due to its delicate shell.