Stuffed mini pumpkins
35 min
Total Time
15 min
Cooking Time
20 min
Preperation Time
Ingredients
| 2 | Microwaved pumpkins, each approximately 400 g |
| 100 g | Chestnuts, pre-cooked |
| 100 g | Sheep's cheese (lf) |
| 5 stalks | parsley |
| 120 g | Express rice (pre-cooked rice) |
| 2 pinches | salt |
| 2 pinches of pepper (omit if intolerant) | |
| 1 pinch of cayenne pepper | |
| ¼ tsp | Vegetable broth powder |
| 100 ml | Cream |
Instructions
Step 1 of 9:
Cut the Lid off the pumpkins just below the stem and set aside. Scoop out the seeds with a spoon.
Step 2 of 9:
Hollow out the flesh. A melon baller works very well for this.
Step 3 of 9:
For the filling, finely dice the pumpkin flesh, chestnuts, and feta cheese. Finely chop the parsley.
Step 4 of 9:
Put all the ingredients together with the express rice into a bowl, season, mix well, and taste. The filling should taste slightly over-seasoned, as it will lose some seasoning during cooking.
Step 5 of 9:
Fill the pumpkins with the mixture and press it down well with a spoon. Put the pumpkin Lid back on.
Step 6 of 9:
Fill the Pressure Cooker with water up to the minimum mark. Place the perforated insert in the Pressure Cooker using the tripod. Add the filled pumpkins.
Step 7 of 9:
Close the pot according to the instructions, set the cooking crown in the Lid to level 2 (fast cooking level), and bring the contents to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 15 minutes begins.
Step 8 of 9:
After the cooking time has ended, release the steam from the Pressure Cooker according to the instructions and open it.
Step 9 of 9:
Remove the pumpkins. Let them rest for a few minutes before eating, as they are very hot.
Note:
NOTE: When shopping, make sure the two pumpkins fit into the perforated insert. Otherwise, they will need to be cooked one after the other.
Other, larger pumpkin varieties can also be used for this dish. The microwave pumpkin has the characteristic of cooking very quickly, and the skin then comes off by itself.
Small gorgonzola pumpkins, small butternut pumpkins, and Hokkaido pumpkins are also well suited. Both have a cooking time of 20 minutes with the same settings and an empty weight of 600 grams.
Tipp:
The pumpkins can be filled with different ingredients and make a delicious dish for using up leftovers from the day before.
