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Stuffed pumpkin flowers

Recipe of the region Schilcherland Steiermark

Ingredients for the stuffing

180 - 200 g minced poultry or veal, slightly frozen
2 egg whites or 1 egg (egg yolk makes the mass yellowish)
1/8 l whipped cream
Salt and spices or herbs to taste

Ingredients for the pumpkin cream

400 g pumpkin
3 tbsp butter
0.1 l beef or chicken bouillon
1/8 l whipped cream
Salt, caraway (ground), dill, pumpkin seeds


Preparing the stuffing
Quickly process all the ingredients in the blender until smooth. Pass the mixture through a
very fine sieve if necessary and season to taste. Finish with a small filling and herbs as required (diced courgette or pumpkin, black chanterelles, mushrooms, etc.).

ATTENTION: Rinse and pre-clean the fine sieve with a stream of cold water from below and only clean it with hot water afterwards. Otherwise the protein would become solid due to the heat and stick to the sieve. Chill the mixture and stir well just before stuffing. Poach soon after stuffing (around 1 – 2 hours in the refrigerator).

Preparing the pumpkin cream (for 4 people)
Peel the pumpkin, quarter it and remove the seeds. Cut the pumpkin flesh into cubes and fry in
butter. Pour bouillon over the pumpkin cubes and braise lightly over a low heat until soft. Season with salt, caraway and dill. Puree in a blender with the whipped cream. Season to taste.

Sprinkle with pumpkin seeds and serve with a few drops of pumpkin seed oil.

Recipe of the region Schilcherland Steiermark »

Kürbisblüte © AdobeStock -

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