Aug 102016
 

The Filled Pumpkin is another pumpkin recipe for your fall menu - a very special dish indeed using Hokkaido pumpkin or squash. It contains a special dried mushroom, the boletus or porcino (Steinpilz in German). You would need a flat pumpkin to make this dish. We found out that pumpkin is a good vegetable for dieting. It contains a lot of Vitamin C and has only 25kcal on 100g. Happy Cooking!

hokkaido pumpkin

Benefits of the Hokkaido Pumpkin

The Hokkaido pumpkin is rich in vitamins and contains many minerals: calcium, magnesium, phosphorus, potassium, beta-carotene and vitamins A, B, C.
Pumpkin is a healthy vegetable.
It helps with illnesses of the pancreas, spleen and stomach. Eating Hokkaido pumpkin is also very suitable for diabetics, and the roasted seeds help ease men's prostate problems. The Hokkaido pumpkin is good for the diet as it has a high fiber content and detoxifying effect.

filled pumpkin

Ingredients Filled Pumpkin

(serves 6-8)

1 English cucumber
40 g dried boletus or porcino (Steinpilz in German); if you cannot find porcino use dried brown mushrooms
3 onions
2 tbsp dill, chopped
5 slices toasted bread
650g ground meat (half pork and beef)
4 eggs
salt, pepper, nutmeg to taste
1 Hokkaido pumpkin, about 1,2 kg
3 tbsp oil
150 g creme fraiche or sour cream
150 g natural Greek yogurt

 

Cooking Instructions Filled Pumpkin

- Peel cucumber, remove seeds, cut in small cubes, salt to taste.
- Soak mushrooms in 150ml hot water.
- Peel onions, cut in small cubes.
- Chop dill fine.
- When mushrooms are soft squeeze them out, chop them fine, keep the water.
- Remove crust from the bread, cut in  cubes and soak it in the mushroom water.
- Place cucumber on kitchen paper so all liquid gets soaked, mix  with mushrooms, onions, half of dill, bread, meat, and eggs until you have a smooth dough.
- Spice with salt, pepper and nutmeg to taste.
- Cut a lid from the pumpkin,  remove seeds plus all fibers.
- Squeeze the meat dough with wet hands into the pumpkin.
- Brush oil over pumpkin and meat.
- Place it on a baking tray which is covered with parchment paper.
- Bake it in pre-heated oven on lowest level on 180 degrees C or 355 F for 2 hours; you might want to cover the pumpkin after 1,5 hours with some aluminum foil.
- Mix remaining dill with sour cream and yogurt, add salt and pepper to taste.
- Serve the pumpkin with the cream.

FaceBook Comments

comments

  3 Responses to “Filled Pumpkin – Authentic German Recipe”

  1. Hallo, habe soeben Dein tolles Rezept entdeckt und es mir gleich abgespeichert. Das muss ich ‘mal probieren, klingt sehr lecker! Ich waere nie auf die Idee gekommen, Pumkin mit Dillsauce, Gurken oder Joghurt zu kombinieren, klingt wirklich interessant. (Indisch inspiriert?)

    Ich moechte noch anmerken, dass dieses Rezept ganz leicht zu vegetarisieren ist (also fuer Vegetarierer geniessbar zu machen), denn es gibt in den Staaten ja wirklich viele Firmen, die fake meat anbieten, in beinahe jedem Supermarkt, sogar in Hintertupfenhausen, wo wir wohnen…

    A tip for vegetarians: exchange the ground meat with the fake meat crumbles from brands like Boca, Morningstar Farms, Quorn, Yves or whatever you like best. At least one of these brands should be available in your local store, wherever you live within the US.

  2. Hallo, danke fuer deine message; habe das Rezept in einem deutschen Heft gefunden und dachte, dass es sicher meine Leser erfreuen wird. Danke fuer deinen Tip, ja Quorn sollte gut gehen. Habe das auch schon gegessen, schmeckt sehr gut; ich finde es schmeckt am besten von allen veggie meats. Das original Rezept hat Mett als Hauptbestandteil, aber das kriegt man hier nicht, zumindest nicht in LA. Dasselbe mit Mettwuerstchen. Leider nicht erhaeltlich.
    I found the recipe in a German magazine and thought you will like it. Quorn is a great subsitute for meat and you can get it frozen in almost any supermarket now. I think it’s the best fake meat on the market. Happy Cooking!

  3. Oh, hab vergessen: Falls du noch andre gute Rezepte hast, bitte senden; mit Foto waere toll!

Sorry, the comment form is closed at this time.