Pumpkin is on the menu in autumn. The good thing about the Hokaido pumpkin is that you don’t have to peel it. Enjoy the beautiful side of autumn with this delicious pumpkin pan.
Ingredients for 2 servings:
- 400 g Hokkaido pumpkin
- 1 onion
- 250 g mixed minced meat
- 2 tablespoons of oil according to tolerance
- salt
- pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon cumin ground
- 1 teaspoon sugar
- 1 can of pizza tomatoes (425 g PE)
- 2 tablespoons parsley, roughly chopped
Preparation:
- Wash the pumpkin, separate the stem generously, cut in half and remove the seeds with a spoon.
- Then cut the pumpkin with skin into small wedges. Peel the onion and cut into small cubes.
- Heat the oil in a non-stick pan and add the mixed minced meat and fry in portions. Sauté the onion briefly. Season with salt, pepper, cinnamon, the cardamom, cumin and sugar.
- Add the tomatoes and pumpkin flesh, cover and stew for 15-20 minutes. Sprinkle the pumpkin pan with parsley and serve.
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
