1 box of Fish Free King Prawns
1 large pumpkin of your choice (or 4 small ones)
1 onion, chopped
250 ml of cream
300 gr of cream cheese
2 cloves garlic, crushed
30 gr of fresh chives, chopped
oil for frying
salt and pepper
Preheat the oven to 180 degrees. Cut the top of the pumpkin, you can use it later as a lid. Remove the seeds and put the top back on. Wrap the pumpkin in tin foil and put it in the oven for 45 minutes (when using four small pumpkins, 30 minutes is enough).
Clean the carrots and grate finely. Fry the onion and garlic. Add the grated carrot and cook briefly. Add the cream and the cream cheese, stir until it is completely dissolved. Add the nutmeg, salt, and pepper to the carrot/cream sauce to taste. Add the Fish Free Kring Prawns to the sauce and spoon the sauce into the pumpkin. Put the stuffed pumpkin with lid in the oven for just 5 minutes. Add, before serving, the chopped chives to the sauce.
Put the pumpkin on the table. It is intended that you serve the pumpkin with the cream sauce out of the pumpkin. Delicious to eat with basmati rice.