Pumpkin – Maultaschen – Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 400 g pumpkin meat (e.. Hokkaido), rouhly diced
  • 4 dumplings, roughly diced
  • 500 ml vegetable stock
  • 2 tablespoon mustard, medium hot
  • 1 tablespoon tomato paste, concentrated 3 times
  • 0.5 tablespoon ½ Herbs Provence
  • 5 dashes Worcester sauce
  • 100 g sausae, spicy, (salami, cabanossi or similar), coarsely or finely diced
  • 2 tablespoon fat for frying (e.g. clarified butter)
Pumpkin – Maultaschen – Pan
Pumpkin – Maultaschen – Pan

Instructions

  1. Clean the pumpkin (remove the skin, stalk, seeds etc. depending on the variety) and roughly dice (1 - 2 cm). Then sweat the pumpkin with half of the fat in a sufficiently large saucepan and pour in enough vegetable stock to cover the pumpkin. Bring the whole thing to the boil briefly and then simmer with the lid closed until the pumpkin is firm to the bite.
  2. Meanwhile, in a large pan or a sufficiently large saucepan with the remaining fat, lightly sear the roughly diced Maultaschen while turning them (not crispy!). Add the pumpkin with the vegetable stock. Simmer the whole thing with sufficient heat (for me: level 7.5 out of 9) and let it reduce until the desired smoothness is achieved.
  3. Shortly before the end of the cooking time, add the mustard, tomato paste, herbs, Worcestershire sauce and sausage to taste and stir well. Warning: mustard and tomato paste change the consistency, so make the sauce thicker.
  4. If you adjust the amounts, please note that reducing the amount of liquid used can take much shorter or longer. What influences the 2nd cooking time of the pumpkin vegetable and thus its consistency.
  5. For 800 g of pumpkin I would e.g., Pre-cook the pumpkin al dente (approx. 10-15 minutes) and then simmer it for another 10-15 minutes until the desired consistency. The pumpkin almost turns to a pulp.

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