With or without meat: both of These fillings to spice up any pumpkin


After the Hokkaido is mutated in the last few years, the trend of vegetables, celebrate the pumpkin soup to your culinary Comeback. Whether with cream or coconut milk, carrots, or ginger quickly a new creation, the other followed. Also there is nothing wrong with it, if you like to eat soup. Because, especially in the wet and cold Season of the pumpkin is a real vitamin booster that can boost your immune system. But it must be, therefore, really every year the same soup, or there are other ways to handle the orange-red vegetables a delicious dish? After all, the Hokkaido has the advantage that it is completely edible. So why not get the whole Schnippelei save and the pumpkin, just hollow out and fill? In the Following you will find two delicious recipes – one with and one without meat.

Stuffed pumpkin with minced meat

For the preparation you will need the following ingredients:
(lasts for approx 4 to 6 people)

two Hokkaido pumpkins (1.5 kg)1 red Paprika1 Karotte1 Zwiebel2 Knoblauchzehen500 g Hackfleisch100 g Schmand100 ml Sahne1/8 Liter Rotwein2 TBSP tomato puree gratin cheese, olive oil, cumin marjoram thyme chili powder salt and pepper

step 1: Cut the lid of the pumpkins and remove the fruit flesh with seeds with a spoon, so a about two inches thick, the edge still remains. If you do not need any lid, you can cut the pumpkins in half. Brush the Inside and then with a bit of olive oil and season it with salt and pepper. Then the pumpkins with a lid for 15 to 20 minutes (depending on how thick the edge is) in the 180 degrees warm oven.

step 2: Meanwhile, you can chop the onions and the garlic, the peppers and the carrots in small cubes and a little Oil in a nonstick frying pan. To saute first the garlic and onions until they look glassy, and then add the carrots and the bell peppers until everything is a Golden brown color to get – then you fry the minced meat is sharp. If you like, you can stir also pumpkin flesh under the mass.

step 3: you can Spice up the mass of minced meat to taste with tomato paste, cumin, marjoram, thyme, paprika, salt and pepper. Then delete the pumpkin filling with red wine and let the Whole a short boil, before tilting the cream. Remove the pan from the stove and give the sour cream in the amount. You pick the pumpkins from the oven and fill them so that the lid still fits on it, and over it sprinkle the gratin with cheese. Then bake for a further 30 minutes.

Stuffed pumpkin with rice and vegetables Fullscreen

The vegetarian version is at least as tasty as the meat filling


For the vegetarian Version, you will need the following ingredients:
(lasts for approx 4 to 6 people)

2 Hokkaido pumpkins (1.5 kg)200 g Karotten200 g Paprika100 g Reis1 can Kichererbsen3 great Zwiebeln5 TABLESPOONS olive oil

cumin seeds

coriander seeds

paprika powder, cashew nuts, salt and pepper

step 1: The pumpkins are cut as in the recipe previously, in the same way, hollowed out and on a with baking paper covered baking sheet in the oven pre-cooked. Until these can be filled, cook the rice in salt water until soft or a little firm to the bite – is. In the meantime, you can cut the onions into small cubes, the carrots finely grated and the peppers roughly chop.

step 2: pour the chickpeas in a colander and let them briefly drain. Meanwhile, you can grind the cumin and coriander seeds in a mortar until fine. Then pour some olive oil in a nonstick pan, sauté the onions until translucent and give the crushed seeds and a little paprika powder. Fry everything briefly, doing the Same with the carrots and the peppers.

step 3: you add salt to the contents of the pan before you add the chickpeas and add the rice. Quantities, only at the end of the cashew nuts to the filling, so that they stay nice and crisp. Taste everything before you fill the mixture into the pumpkins, which come fresh from the oven. Bake the stuffed vegetables now, once again, for at least 15 minutes (depending on how big the pumpkins are).

herb dips for the vegetarian filling

does not taste the rice stuffing is too dry, you can serve it to the court with a fresh Dip (fits theoretically to the minced meat filling). For this you need only few ingredients:

100 g Schmand100 g low-fat yogurt 1 TBSP Salatcreme1 TBSP medium-hot mustard herbal salt Cayenne pepper fresh herbs (TK)

place all ingredients – except the herbs in a small bowl and mix this together until a creamy consistency is formed. Finally, stir in the herbs, the Dip and taste the final.

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ast topics in this article, pumpkin Hokkaido, filling


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