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🍽️ Pumpkin Boats with Leek and Kohlrabi Filling

664 kcal · 30 min · 4 servings

Ingredients

• 400 g leek
• 400 g kohlrabi
• 4 small pumpkin (approx. 400 g each)
• 1 onion
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp cinnamon powder
• 0.5 tsp ground allspice
• 0.5 tsp ground cardamom
• 0.5 tsp ground coriander
• 2 tbsp butter
• 1 lemon (juice)
• salt
• pepper (freshly ground)
• 0.25 l vegetable broth
• 250 g crème fraîche

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the leek thoroughly and remove the green tops and root ends.
3. 3. Cut the leek into slices about 1 centimeter thick.
4. 4. Peel the kohlrabi and cut the vegetable into small cubes.
5. 5. Cut off the blossom end of the pumpkin so that it stands upright stably.
6. 6. Cut off the stem end like a lid and set it aside.
7. 7. Scoop out the seeds and fibrous inner parts from the pumpkin using a spoon.
8. 8. Peel the onion and chop it finely.
9. 9. Mix all the spices in a small bowl.
10. 10. Melt the butter in a pot.
11. 11. Add the chopped onion and the spice mixture to the butter.
12. 12. Sauté the onions while stirring until they are soft.
13. 13. Set the onions aside and sauté the leek and kohlrabi in the same pot.
14. 14. Mix the vegetables with the onions and the spice mixture.
15. 15. Season the filling with lemon juice, salt, and pepper to taste.
16. 16. Fill the vegetable mixture into the hollowed-out pumpkins.
17. 17. Place the pumpkin lids on top of the filled pumpkins.
18. 18. Place the pumpkins in a baking dish.
19. 19. Pour some water into the baking dish.
20. 20. Bake the pumpkins in the preheated oven for about 45 minutes.
21. 21. Remove the pumpkins from the oven and let them cool for a short time.
22. 22. Serve the filled pumpkins hot.

Nutrition per serving

• kcal: 664
• Protein: 23 g · Fett/Fat: 26 g · Carbs: 81 g