Pumpkin hack ragout

Name: Pumpkin hack ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pumpkin (approx. 2 kg; e.g. Hokkaido or garden pumpkin); 1 can(s) (825 ml) Tomatoes; 1 Onion; 1 TABLESPOON Oil; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 100 ml Vegetable broth; 1-2 TEASPOONS Precious sweet paprika powder; 1 Stalk leek (leek); 4 Stem(s) Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Pumpkin (approx. 2 kg; e.g. Hokkaido or garden pumpkin)
1 can(s) (825 ml) Tomatoes
1 Onion
1 TABLESPOON Oil
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
100 ml Vegetable broth
1-2 TEASPOONS Precious sweet paprika powder
1 Stalk leek (leek)
4 Stem(s) Parsley

Directions

1
Cut off a lid from the pumpkin (approx. the upper quarter) and remove the seeds with a ball cutter. Use the ball cutter to remove approx. 400 g pumpkin flesh and cut it into small pieces.
2
Put the canned tomatoes in a deep plate and cut them into small pieces. Peel and finely chop the onion. Heat the oil in a large frying pan. Fry the minced meat in it until coarsely crumbly. After about 3 minutes, add diced onion and pumpkin flesh, then stir in tomato paste.
3
Deglaze with stock and tomatoes. Season the ragout with salt, pepper and paprika. Simmer for about 10 minutes, stirring occasionally. Clean the leek, cut into rings and wash. Drain leek rings well.
4
Wash parsley, shake dry and chop the leaves of 3 stalks coarsely. Blanch the leek in boiling salted water for about 2 minutes, then rinse under cold water. Shortly before the end of the cooking time add leek and chopped parsley to the ragout.
5
Arrange the ragout in the pumpkin and garnish with 1 stalk of parsley.