Pumpkin-Almond-Ebly

Name: Pumpkin-Almond-Ebly
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 350 g fresh pumpkin (e.g. Hokkaido); 1 collar Spring onions; 5-6 Branches of marjoram; 1 TABLESPOON Oil; 60 g Almonds; 125 g Original durum wheat (Ebly); 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 60 g Appenzeller cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

350 g fresh pumpkin (e.g. Hokkaido)
1 collar Spring onions
5-6 Branches of marjoram
1 TABLESPOON Oil
60 g Almonds
125 g Original durum wheat (Ebly)
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
60 g Appenzeller cheese

Directions

1
Cut the pumpkin into slices, peel and scrape out the seeds. Cut the flesh into small cubes. Clean and wash spring onions and cut them diagonally into wide rings. Wash marjoram, dab dry, put something aside for garnishing, chop the rest finely.
2
Heat oil in a pot, add almonds and roast until golden brown. Add pumpkin and Ebly and fry briefly. Deglaze with broth. Bring to the boil, season with salt and pepper and let it swell covered for about 10 minutes at low heat.
3
Add spring onions and marjoram 3 minutes before the end of cooking time and cook. Grate cheese finely and stir into the pumpkin Ebly. Serve garnished with marjoram.