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Ingredients
Stuffed Pumpkin
- Ingredients
- 400 grams Celery
- 400 grams sour Apple (such as Granny Smith)
- 4 small Pumpkin (400 grams each) (approximately 1 lb each)
- 1 onion
- 1 garlic clove
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground Cardamom
- ½ tsp ground cilantro
- 2 Tbsps butter
- 1 lemon (juice)
- salt
- fresh cracked peppers
- ¼ l Vegetable broth
- 200 grams Crème fraiche
- 2 Tbsps freshly chopped parsley
Preheat the oven to 180°C (approximately 350°F).
Rinse and trim celery, setting aside the leaves, and cut into 1 cm (approximately 1/2 inch) long pieces. Rinse apples, peel, core and cut into slices. Cut off pumpkin stem to make a lid and scrape out the seeds and pulp with a tablespoon. Peel and chop the onion and garlic. Mix spices in a small bowl. Melt butter in a saucepan and sauté onion, garlic and spice mixture, stirring. Mix everything with the celery and apples, season with lemon juice, salt and pepper and pour into the pumpkin. Place the pumpkin stem lid on top. Place the pumpkins in a large pot, pour in vegetable broth and simmer about 45 minutes in the preheated oven, then remove pumpkin carefully and keep warm. In a saucepan, boil down the crème fraîche and broth to make a sauce, over high heat while stirring. Season with salt, pepper and nutmeg. Chop the celery leaves finely. Mix with the parsley and add to the sauce. Serve pumpkins topped with sauce.