Stuffed pumpkin

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Ingredients for


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  • bread without crust
  • lukewarm milk
  • onion
  • garlic clove
  • of parsley
  • mixed herbs, e.g. rosemary, oregano, sage
  • butter
  • Emmentaler AOP
  • mixed minced meat
  • egg
  • mustard
  • Hokkaido pumpkin (1 pumpkin = about 1.5 kg)
  • Salt, pepper
Star of the dish
Gotthelf Slow Food

Cut the bread into small pieces, soften for 20 minutes in the milk, squeeze and mash carefully with a fork. Finely chop the onion, garlic and herbs, sweat in hot butter, then put into a bowl and leave to cool a little. Cut the Emmentaler AOP in 1 cm cubes. Put the cheese cubes, minced meat, egg, mustard, salt and pepper in the bowl and mix well. Cut the top off the pumpkin and scrape the seeds out of the pumpkin with a tablespoon. Salt the inside of the pumpkin and then fill with the minced meat mixture.

Place the pumpkin on a baking tray covered with greaseproof paper and bake in a 200 degree oven for about 60 minutes. After 30 minutes cooking time replace the top of the pumpkin.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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