Pumpkin with creamy humita

stuffed with corn, onion, bell pepper and basil

The combination of béchamel and roasted pumpkin puree makes this typical Central American dish a true delight. It's accompanied by an oil made of scallions and La Vera paprika powder, and a salad with Creole dressing.

Preparation time:

50 min.

Difficulty level:

You can do it!

Allergens:

soya

Ingredients

Pumpkin

White onion

Red pepper

Garlic

Cooked corn

Soy milk

Rice flour

Fresh basil

Spring onion

La Vera paprika powder

Mix of green leaves

Tomato

Salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1803
431
13
2
73
17
10
13
0
102

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash the pumpkin and cut it in half lengthwise. Remove the seeds. Wrap each half in aluminum foil and bake in the oven for approx. 30 min until they are tender. When ready, remove from the oven and let them cool down. Leave the oven on at 180 degrees.

For the béchamel: heat 1 tablespoon of olive oil in a medium-size pot. Add the rice flour and mix it with a whisk for 1 minute to remove all the lumps. Add the soy milk and keep stirring until it starts to boil. Lower the heat and cook it for 1 more minute. Let it cool down to room temperature and season to taste.

Wash the rest of the vegetables. Peel and finely chop the onion and garlic. Finely chop the pepper. Wash the corn and cut the scallion in diagonal slices. Chop the basil. Keep 1 teaspoon of onion and 1 teaspoon of pepper aside for the salad. Heat 1 tablespoon of olive oil in a frying pan and sauté the onion and pepper for 2 minutes. Add the garlic and corn. Mix it together and remove from the heat.

Remove the aluminum foil from the pumpkin and use a spoon to remove the pulp from the inside. Make sure not to reach all the way to the skin, otherwise the structure will break. Puree the pumpkin pulp in a bowl and add the béchamel, the sautéed vegetables and the basil. Season to taste. Add half of the paprika powder. Mix everything together and fill the pumpkin. Put the oven on maximum grill mode and place the pumpkin back in the oven. Bake for 10 minutes and remove.

For the Creole sauce: cut the tomato into quarters, remove the pulp and cut it in small pieces. Mix it with the remaining onion and pepper, and add the salad dressing.

Pumpkin with creamy humita

stuffed with corn, onion, bell pepper and basil

The combination of béchamel and roasted pumpkin puree makes this typical Central American dish a true delight. It's accompanied by an oil made of scallions and La Vera paprika powder, and a salad with Creole dressing.

Not included: olive oil, salt, pepper

Instructions

Preheat the oven to 200 degrees.

Wash the pumpkin and cut it in half lengthwise. Remove the seeds. Wrap each half in aluminum foil and bake in the oven for approx. 30 min until they are tender. When ready, remove from the oven and let them cool down. Leave the oven on at 180 degrees.

For the Creole sauce: cut the tomato into quarters, remove the pulp and cut it in small pieces. Mix it with the remaining onion and pepper, and add the salad dressing.

Heat 1 tablespoon of olive oil, the remaining paprika powder and the scallions in a small pot. Let it cook for 3 minutes and season to taste.

Place the green leaves with the Creole sauce on a plate. Add the pumpkin and dress it with the scallion oil.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1803
431
13
2
73
17
10
13
0
102

kJ
kcal
g
g
g
g
g
g
mg
mg

Pumpkin with creamy humita

stuffed with corn, onion, bell pepper and basil

The combination of béchamel and roasted pumpkin puree makes this typical Central American dish a true delight. It's accompanied by an oil made of scallions and La Vera paprika powder, and a salad with Creole dressing.

Not included: olive oil, salt, pepper

Instructions

Preheat the oven to 200 degrees.

Wash the pumpkin and cut it in half lengthwise. Remove the seeds. Wrap each half in aluminum foil and bake in the oven for approx. 30 min until they are tender. When ready, remove from the oven and let them cool down. Leave the oven on at 180 degrees.

For the Creole sauce: cut the tomato into quarters, remove the pulp and cut it in small pieces. Mix it with the remaining onion and pepper, and add the salad dressing.

Heat 1 tablespoon of olive oil, the remaining paprika powder and the scallions in a small pot. Let it cook for 3 minutes and season to taste.

Place the green leaves with the Creole sauce on a plate. Add the pumpkin and dress it with the scallion oil.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

1803 431 13 2 73 17 10 13 0 102

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1803
431
13
2
73
17
10
13
0
102

kJ
kcal
g
g
g
g
g
g
mg
mg