Pumpkin and tomato skewers with dip

Name: Pumpkin and tomato skewers with dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Pumpkin (e.g. Big Autamo); 2 Onions; 8 cherry tomatoes; 2 Garlic cloves; 150 g Whole milk yoghurt; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp ground cumin; 1/2 bunch Mint; 3 TABLESPOONS Oil; 7-10 Tbsp Curry; 7-10 Tbsp pink berries; 8 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Pumpkin (e.g. Big Autamo)
2 Onions
8 cherry tomatoes
2 Garlic cloves
150 g Whole milk yoghurt
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp ground cumin
1/2 bunch Mint
3 TABLESPOONS Oil
7-10 Tbsp Curry
7-10 Tbsp pink berries
8 wooden skewers

Directions

1
Pumpkin clean, wash and cut into cubes. Pumpkin cubes in boiling water and cook for about 12 minutes. Pour onto a sieve and drain well. In the meantime peel onions and cut them into slices.
2
Wash the tomatoes. Peel and finely chop the garlic. Mix yoghurt, crème fraîche and garlic. Season with salt, pepper and cumin. Wash the mint, dab dry, pluck leaves from the stalks, put some aside for garnishing.
3
Cut remaining leaves into strips and stir into the yoghurt dip. Put pumpkin cubes, onion slices and tomatoes on 8 wooden skewers as desired. Heat oil in a large pan and fry skewers all around.
4
Then dust with salt and curry. Arrange two skewers and a small bowl of dip on a small plate, garnish with mint and curry and, if desired, with pink berries.