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🍽️ Creamy Pumpkin with Barley and Cheese

396 kcal · 30 min · 4 servings

Ingredients

• 200 g Pecorino
• 1 clove garlic
• 5 tbsp olive oil
• salt (pepper)
• 100 g pumpkin flesh
• 1 tbsp sugar
• 2 cloves
• 1 bay leaf
• 1 juniper berry
• 100 ml dry white wine
• 3 tbsp balsamic vinegar
• 40 g pearl barley

Instructions

1. 1. Cut the cheese into small cubes.
2. 2. Peel the garlic cloves.
3. 3. Chop the garlic very finely.
4. 4. Place the cheese and garlic in a bowl.
5. 5. Pour in the olive oil.
6. 6. Season the mixture generously with salt and pepper.
7. 7. Cut the pumpkin flesh into cubes.
8. 8. Place the pumpkin in a pot.
9. 9. Add the sugar.
10. 10. Add the bay leaf.
11. 11. Add the cloves.
12. 12. Add the juniper berries.
13. 13. Pour the white wine into the pot.
14. 14. Pour in the vinegar.
15. 15. Place the pot over medium heat.
16. 16. Let the mixture simmer gently for about 20 minutes.
17. 17. Stir in the pearl barley (small, hulled barley grains).
18. 18. Let the mixture simmer gently for another 30 minutes.
19. 19. Remove the pot from the heat.
20. 20. Let the pumpkin mixture cool down slightly.
21. 21. Add the Pecorino cheese to the cooled pumpkin mixture.
22. 22. Mix everything well until a homogeneous mass forms.
23. 23. Hollow out a pumpkin.
24. 24. Fill the cheese-pumpkin mixture into the hollowed-out pumpkin.
25. 25. Serve the filled pumpkin.

Nutrition per serving

• kcal: 396
• Protein: 17 g · Fett/Fat: 28 g · Carbs: 15 g