Stuffed pumpkin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Washing pumpkins. Cut off a lid from 4 pumpkins, remove seeds with a spoon. Bake hollowed out pumpkins in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes, after 15 minutes put the lid in.

2. 2

   Meanwhile, 1 pumpkin quarter, remove seeds, cut out the flesh and dice. Peel 1 onion, dice finely. Wash the chicken meat, dab dry and cut into cubes. Clean and wash spring onions and cut them into rings.

3. 3

   Wash, clean and halve the tomatoes. Heat oil in a pan. Brown the chicken meat all around, season with salt and pepper and remove. Sauté diced onions in the oil, add Ebly and steam.

4. 4

   Deglaze with 1/4 litre stock, bring to the boil and cook for about 10 minutes. Add spring onions, tomatoes and pumpkin flesh 5 minutes before the end of cooking time. Season with salt, pepper and marjoram. Peel 1 small onion, dice finely.

5. 5

   Heat butter and sauté onion. Deglaze with 1/4 litre stock, wine and cream and bring to the boil. Bind with sauce thickener, bring to the boil again. Season to taste with salt and pepper. Keep sauce warm.

6. 6

   Take the pumpkins out of the oven. Fill with the Ebly vegetable mixture and put the lids on. Garnish with marjoram. Add sauce. Garnish with marjoram leaves.

Nutrition Facts

KCAL
520 kcal

CARBS
59 g

FATS
15 g

PROTEINS
34 g