Cream pumpkin with meatballs

Name: Cream pumpkin with meatballs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 800 g); 2 rod/s Leeks; 750 g Potatoes; 4-5 Stem/s Thyme; 1-2 branch/s Rosemary; 3 Stem/s Parsley; 4-5 Tbsp Oil; 1 TEASPOON Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sweet peppers; 1 small onion; 500 g Pork sausage; 200 g Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

In the oven pumpkin is at its best. Especially when it is baked with lots of herbs and cream sauce, as here

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 800 g)
2 rod/s Leeks
750 g Potatoes
4-5 Stem/s Thyme
1-2 branch/s Rosemary
3 Stem/s Parsley
4-5 Tbsp Oil
1 TEASPOON Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sweet peppers
1 small onion
500 g Pork sausage
200 g Whipped cream

Directions

1
Wash the pumpkin, quarter it and scrape out the seeds. Cut the flesh into thin slices. Leek clean, wash and cut into wide rings. Peel and wash the potatoes and cut them in half lengthwise. Put pumpkin, leek and potatoes in a wide oven-proof dish or on the fat pan of the oven.
2
Wash the herbs and shake dry. Pluck off leaves or needles and chop roughly. Mix 2-3 tablespoons of oil, herbs, salt, pepper and paprika. Pour over the vegetables and mix well.
3
For the meatballs, peel and finely dice the onion. Knead the minced meat and onion and form about 20 balls with moistened hands. Heat 2 tablespoons of oil in a frying pan and fry the meatballs for 4-5 minutes, turning them over.
4
Spread the meatballs over the vegetables. Deglaze the meatballs with cream in the pan, bring to the boil briefly and pour over the vegetables. Bake everything in the preheated oven on the lower rack (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.