Summary

Ingredients

• 4 pumpkin (s) (Hokkaido) á approx. 600 g
• 600 g pork tenderloin (s), shredded
• 500 g potato (s), peeled, boiled from the day before
• 1 leek
• 150 g tomato (s), dried, pickled in oil
• 1 onion (s)
• 3 sprigs thyme
• 200 ml vegetable stock, instant or fresh
• 200 ml whipped cream
• 150 g mascarpone
• 100 g parmesan, rated
• salt and pepper
• Lemon juice

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Instructions

1. Preheat the oven to 200 degrees. Wash the pumpkins and cut off the top third as a lid. Scrape out the seeds with a spoon and pre-cook the whole pumpkins in a large saucepan in salted water for 5 - 6 minutes. Then put off cold.
2. Cut the potatoes and leek into slices, drain the tomatoes and also cut into slices.
3. Fry the strips in oil (pumpkin seed or tomato oil) in a pan, add the potatoes and the leek. Fry for 2 minutes and then fold in the tomatoes. Then take it out of the pan.
4. Now finely dice the onions and pluck the washed thyme. Sauté both in oil and pour stock and cream on top. Stir in mascarpone and season with salt, pepper and lemon juice. Let everything cook for about 10 minutes.
5. Fill the filetragout into the pumpkins and top up with the sauce. Sprinkle with parmesan and bake in the oven at 200 degrees for 10 minutes. Put on the lid as desired and serve.
6. Trip: The great thing is that you can eat the pumpkin with the skin on.