Pumpkin-pan with Minced Meat
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ pumpkin (s), e.g. Hokkaido, nutmeg, butternut, medium-sized
- 1 large onion (s)
- 400 g minced meat, mixed
- 2 tablespoon tomato paste
- 1 large clove garlic
- 200 ml vegetable stock
- 200 g herbal cream cheese
- salt and pepper
- Paprika powder, noble sweet
- cumin
- 1 teaspoon sugar
- 2 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Remove the seeds from half the pumpkin with a spoon. Place the pumpkin half with the cut surface facing up on a baking sheet lined with baking paper and bake in the oven at 150 ° C top / bottom heat for about 30 minutes, or until the edges turn slightly brown.
- In the meantime, peel the onion, dice it and fry it together with the minced meat in the rapeseed oil. Then stir in tomato paste. Salt and pepper well, add a little paprika powder. Mix the ingredients together.
- Take the pumpkin out of the oven, peel it and cut it into small cubes. Add this to the pan with the minced meat. Peel and squeeze the garlic clove. Mix everything well. Pour in the vegetable stock and stir in the herb cream cheese in portions, simmer for a few minutes on a low heat. Season to taste, pour in sugar, stir, let simmer a little.
- Either add cumin at the very end to the other ingredients in the pan or, depending on your taste, season with it individually at the table.
- Boiled potatoes or rice go well with it. If you like, sprinkle grated cheese on top.
- Tip:
- If you like, you can keep the kernels and roast them spicy in the pan as a small snack.
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