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🍽️ Bulgur-stuffed onions with pumpkin cream

329 kcal · 30 min · 4 servings

Ingredients

• 4 medium-sized vegetable onions
• 200 ml vegetable broth
• 100 g bulgur
• 50 g dried plums
• 1 egg
• 2 tbsp freshly grated cheese (e.g. Parmesan)
• salt
• pepper (from the mill)
• 1 clove of garlic
• 1 tbsp butter
• 200 g pumpkin flesh (peeled)
• 0.5 tsp curry powder
• 200 ml vegetable broth
• 100 ml whipping cream
• salt
• cinnamon (for sprinkling)

Instructions

1. 1. Peel the onions and cut off the top lid. Set the lid aside.
2. 2. Blanch the onions in boiling salted water for 2 to 3 minutes.
3. 3. Rinse the onions under cold water to stop the cooking and let them drain well.
4. 4. Hollow out the onions, leaving only a rim of about 1.5 centimeters.
5. 5. Finely dice the removed onion flesh.
6. 6. Heat the broth in a pot.
7. 7. Stir the bulgur into the hot broth.
8. 8. Let the bulgur swell for 30 minutes.
9. 9. Preheat the oven to 180 degrees Celsius fan-forced.
10. 10. Finely chop the dried plums.
11. 11. Mix the chopped plums, diced onion flesh, egg, and cheese with the bulgur.
12. 12. Season the filling with salt and pepper.
13. 13. Fill the onions with the mixture.
14. 14. Heat ghee in a casserole dish.
15. 15. Place the stuffed onions in the casserole dish.
16. 16. Add a little water.
17. 17. Bake the onions for 30 to 40 minutes until golden brown.
18. 18. Cover with aluminum foil or add liquid if necessary.
19. 19. Peel the garlic clove and chop it finely.
20. 20. Sauté the garlic in the hot butter.
21. 21. Dice the pumpkin and add it to the pot.
22. 22. Stir in the curry powder.
23. 23. Deglaze with the broth.
24. 24. Pour in the cream.
25. 25. Simmer the sauce gently for about 15 minutes.
26. 26. Puree the sauce finely.
27. 27. Simmer further or add more broth if needed.
28. 28. Season the sauce with salt.
29. 29. Plate the onions with the sauce.
30. 30. Sprinkle with a little cinnamon and serve the dish.

Nutrition per serving

• kcal: 329
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 37 g