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🍽️ Creamy Pumpkin Bake

493 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin
• 4 tbsp brown sugar
• salt
• 4 tbsp butter
• butter (for the dish)
• 1 untreated orange
• 100 g Emmental
• 0.5 tsp nutmeg (freshly grated)
• 5 eggs (size M)

Instructions

1. 1. Cut the pumpkin into wedges.
2. 2. Remove the seeds and the skin.
3. 3. Chop the flesh into coarse cubes.
4. 4. Place the pumpkin cubes in a pot.
5. 5. Add one tablespoon of sugar.
6. 6. Pour in 1/8 liter of water.
7. 7. Season the mixture with a pinch of salt.
8. 8. Simmer the pumpkin for about 15 minutes until soft.
9. 9. Melt one tablespoon of butter in a second pot.
10. 10. Add one tablespoon of sugar to the butter.
11. 11. Let the mixture foam until it is lightly browned.
12. 12. Puree the cooked pumpkin.
13. 13. Stir the pumpkin puree into the browned butter-sugar mixture.
14. 14. Cook the mixture down for about 5 minutes while stirring.
15. 15. Finely grate the peel of one orange.
16. 16. Grate the cheese.
17. 17. Stir the orange peel and cheese into the puree.
18. 18. Add some nutmeg.
19. 19. Let the mixture cool down.
20. 20. Preheat the oven to 200 degrees Celsius fan.
21. 21. Whisk the eggs.
22. 22. Stir the eggs into the lukewarm puree.
23. 23. Grease a shallow baking dish with butter.
24. 24. Pour the mixture into the dish.
25. 25. Melt the remaining butter.
26. 26. Pour the melted butter over the mixture.
27. 27. Bake the bake on the middle rack.

Nutrition per serving

• kcal: 493
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 37 g