Pumpkin with minced meat filling

Name: Pumpkin with minced meat filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 1 collar Thyme; 800 g mixed minced meat; 75 g Couscous; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 (800 g each; hollowed out approx. 430 g) Small Hokkaido pumpkins; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 2 TEASPOONS Curry; 150 g Whipped cream; 350 ml Vegetable broth (instant); 7-10 Tbsp Thyme

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
1 collar Thyme
800 g mixed minced meat
75 g Couscous
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (800 g each; hollowed out approx. 430 g) Small Hokkaido pumpkins
1 TABLESPOON Butter
1 TABLESPOON Flour
2 TEASPOONS Curry
150 g Whipped cream
350 ml Vegetable broth (instant)
7-10 Tbsp Thyme

Directions

1
Onions peel, finely dice. Wash the thyme and remove the leaves. Knead minced meat, couscous, thyme, half of the diced onion and eggs. Season with salt and pepper. Cut off the lid of the pumpkins.
2
Hollow out the pumpkins down to the flesh. Fill in the mince. Put the lid back on. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60-70 minutes. Meanwhile melt butter for the sauce.
3
Fry the remaining onion cubes in it. Add flour and curry and sauté. Add cream and stock while stirring constantly, let simmer for 2-3 minutes. Season to taste with salt and pepper. Serve filled pumpkins and sauce garnished with thyme.