Stuffed Roasted Pumpkins
- 4 small Hokkaido pumpkin (400 grams or about 1 lb)
- 500 grams Pork tenderloin
- 250 grams cooked, peeled potatoes
- 1 stalk Leeks
- 100 grams sun dried Tomato in oil
- 1 onion
- 3 sprigs thyme
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 150 grams Mascarpone
- freshly ground peppers
- lemon juice
- 100 grams freshly grated Parmesan
Preheat the oven to 200°C (approximately 400°F).
Rinse the pumpkins, cut off the top third as a lid and scrape out the seeds and fibers with a spoon. Boil the whole pumpkins in a large saucepan (boil in 2 stages if needed) for 5-6 minutes in salted water, then rinse under cold water.
Rinse the meat, pat dry, and cut into narrow strips. Cut the potatoes into slices, rinse the leeks thoroughly and cut into 2 cm (approximately 1/2 inch) wide rings. Drain the sundried tomatoes and cut into fine strips, reserving the oil. Heat 2 tablespoons of the tomato oil in a pan and brown the meat in it. Add the leeks and potatoes and fry for about 2 more minutes. Add the tomatoes and remove from heat. Peel the onion and chop very finely. Rinse the thyme, shake dry and remove stems. Sauté the thyme and onion in 1 tablespoon of tomato oil, then add the broth and cream. Stir in the mascarpone, season with salt, pepper and lemon juice, and simmer for 10-15 minutes. Fill the pumpkins with the stuffing, sprinkle with Parmesan cheese, and bake for 10-15 minutes in a preheated oven. Replace the lids and serve.