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+ servings
Kürbis gefüllt mit Porridge

stuffed pumpkin

hokkaido pumpkin filled with savory porridge and gratinated with cheese
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Vorbereitungszeit 10 Min.
Zubereitungszeit 40 Min.
Arbeitszeit 50 Min.
Portionen 2 servings


  • 2 mini Hokkaido pumpkins
  • 80 g quick cooking oats
  • 1 big carrot a violet one or a regular one
  • 150 g mushrooms
  • 1 clove of garlic
  • 1 tsp instant vegetable broth
  • 1 tbsp yeast flakes
  • 50 g protein-cheese (e.g. the eatlean cheese or any other kind of light cheese)
  • salt, pepper, (dried) thyme


  • Preheat the oven to 190 degrees convection. Wash the pumpkins thoroughly, cut off the "lid" and scrape out the seeds. Put the pumpkins in the oven for about 30 minutes.
  • After approx. 15 minutes, peel and finely grate the carrot. Clean the mushrooms, peel the garlic and chop both finely. Sauté the veggies briefly in a pot, then add the oats together with double the amount of water. Bring the oatmeal briefly to the boil and season with the instant broth, the yeast flakes, some salt, pepper and thyme.
  • Chop or grate the cheese and stir the most of it into the porridge. Then fill the oatmeal into the pumpkins, sprinkle with the rest of the cheese and put it back in the oven for another 10 minutes.


Nutritional values for one serving:
  • calories: 457 kcal
  • fats: 6 g
  • carbohydrates: 70 g
  • protein: 24 g
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