- 4 small Pumpkins
- 2 Chicken breasts
- 1 Paprika (yellow)
- 1 Paprika (red)
- 1 small Braising cucumber
- 1 Chile pepper
- 2 Onions
- 1 Garlic clove
- ½ bunch Dill
- 2 tablespoons Vegetable oil
- 400 milliliters Vegetable broth
- 200 grams Cream cheese (2% fat)
- Sauce/gravy thickener
- Soy sauce
Scrub pumpkins and cut a lid from upper quarter of pumpkin. Scrape out seeds and discard or save for another use. Cut away some of inner flesh, but do not puncture outer shell. Chop pumpkin pieces finely. Bake pumpkins in preheated oven at 200°C (approximately 400°F) for about 30 minutes or until tender.
Rinse bell peppers, drain and wipe dry and halve and remove seeds, stems and ribs and cut into small cubes. Peel garlic and onions and halve and finely dice.
Peel cucumber and cut in half lengthwise and cut into slices.
Rinse dill, shake dry and chop. Rinse chile pepper, drain and pat dry and cut lengthwise and remove seeds, stem and ribs and finely chop.
Cut chicken into thin strips and season with salt and pepper. Heat oil in a pan and add meat and stir. Add onions and garlic and sauté and add remaining prepared vegetables and cook for about 5 minutes. Stir mixture and add broth and cook for about10 minutes and stir vigorously.
Add cream cheese to vegetable mixture and cook over low heat and thicken with cornstarch until sauce is thick and creamy and season to taste. Bring to a boil and stir in dill and season with salt and pepper. Fill pumpkins with mixture and replace lid and serve on plates with rice and salad.