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🍽️ Roasted Pumpkin with Spiced Minced Meat

510 kcal · 60 min · 4 servings

Ingredients

• 0.5 Pumpkin(s) (e.g. Hokkaido, Muscat, Butternut pumpkin, medium-sized)
• 1 large Onion(s)
• 400 g Minced meat, mixed
• 2 tbsp Tomato paste
• 1 large Garlic clove(s)
• 200 ml Vegetable broth
• 200 g Herb cream cheese
• Salt and pepper
• Paprika powder, sweet
• Cumin powder
• 1 tsp Sugar
• 2 tbsp Rapeseed oil

Instructions

1. 1. Cut the pumpkin in half.
2. 2. Scoop out the seeds and pulp with a spoon.
3. 3. Place the pumpkin halves cut-side up on a baking sheet lined with baking paper.
4. 4. Preheat the oven to 150 degrees Celsius with top and bottom heat.
5. 5. Place the tray on the middle rack.
6. 6. Bake the pumpkin for about 30 minutes.
7. 7. Remove the pumpkin when the edges turn slightly brown.
8. 8. Peel the onion and dice it into small cubes.
9. 9. Heat the rapeseed oil in a large pan.
10. 10. Fry the onion cubes and the minced meat together.
11. 11. Stir the tomato paste into the meat mixture.
12. 12. Season with salt, pepper, and paprika powder.
13. 13. Take the baked pumpkin out of the oven.
14. 14. Peel off the soft pumpkin skin.
15. 15. Cut the pumpkin flesh into small cubes.
16. 16. Add the pumpkin cubes to the pan with the minced meat.
17. 17. Peel the garlic clove and press it into the pan.
18. 18. Mix all ingredients well together.
19. 19. Pour the vegetable broth into the pan.
20. 20. Stir in the herb cream cheese in portions.
21. 21. Let the mixture simmer for a few minutes on low heat.
22. 22. Taste the sauce and adjust with salt and pepper.
23. 23. Sprinkle in a little sugar and stir it in.
24. 24. Let the dish simmer for a short while longer.
25. 25. Add the cumin to the pan at the end or serve it separately for seasoning.
26. 26. Serve the dish with salted potatoes or rice.
27. 27. Sprinkle with grated cheese if you like.
28. 28. Tip: Roast the scooped-out pumpkin seeds in the pan as a snack.

Nutrition per serving

• kcal: 510
• Protein: 30 g · Fett/Fat: 38 g · Carbs: 19 g