Nos recettes

Pumpkin stuffed with Agen prunes

30 min.

6 pers.

Explore some unique flavours with our recipe for Pumpkin Stuffed with Agen Prunes, an original, gourmet dish combining the softness of pumpkin and the sweetness of prunes. Perfect for a tasty, comforting autumn meal! Easy to prepare and rich in flavour.

Les produits utilisés

Ingrédients

3 small pumpkins
250 g pitted Agen prunes
3 tsp curry powder
1 tsp almond purée
10 cl coconut milk
1 shallot
30 g fresh ginger
1 clove garlic
40 g Maître Prunille hazelnut kernels
30 g Maître Prunille walnut kernels
30 g Maître Prunille pistachio nuts, roasted without salt
Salt and pepper

Preparation

Preheat the oven to 150°C (gas mark 5).
Rinse the pumpkins and cut off the cap. Remove the seeds with a spoon.
Scoop out the flesh with a spoon, leaving a layer about 1 cm thick.
Cut the flesh into pieces and place in a bowl.
Chop the pitted Agen Prunes whole, chop the shallot, mince the ginger and garlic, and roughly chop the hazelnuts, walnuts and pistachios.
Mix with the pumpkin flesh.
Add the salt, pepper, curry powder, coconut milk and almond purée and mix well.
Divide the stuffing between the pumpkins and close them with their caps.
Bake in the oven for 1 hour at 150°C. Serve immediately.