Baked Pumpkin on Bulgur-Cranberry Mix

Ingredients

• 600 g Hokkaido pumpkin (1 small pumpkin; organic quality)
• 4 apricots (organic quality)
• 3 tbsp hazelnuts (45 g; organic quality; available at health food store®)
• 3 tbsp pumpkin seeds (45 g; organic quality; available at health food store®)
• Salt
• pepper (organic quality; available at health food store®)
• 1 tsp turmeric powder in organic quality; available at health food store®)
• 3 tbsp olive oil in organic quality; available at health food store®)
• 1 carrot (organic quality)
• 150 g bulgur (organic quality; available at health food store®)
• 4 tbsp whole sweetened cranberry bio from health food store® (60 g; available at health food store®)
• 300 ml vegetable broth (organic quality; available at health food store®)
• a pinch chili flakes (organic quality; available at health food store®)
• 150 g yogurt (3.5 % fat) (organic quality)
• 1 tbsp lemon juice (organic quality)
• 1 handful basil (5 g; organic quality)

Instructions

1. 1.

   Clean, wash, core and slice the pumpkin. Wash apricots, halve them, remove pits and cut into wedges. Place both in a baking dish with half of the hazelnuts and pumpkin seeds, season with salt, pepper and ½ tsp turmeric, then drizzle with 2 tbsp olive oil. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes, stirring occasionally.

2. 2.

   Meanwhile peel and dice the carrot into small cubes. Heat remaining oil in a pot, sauté carrot and remaining hazelnuts and pumpkin seeds for 3 minutes over medium heat, add bulgur and cranberries and stir briefly. Pour in broth, simmer for 5–7 minutes, then let it thicken. Season with chili, salt and pepper.

3. 3.

   For the dip mix yogurt, remaining turmeric powder and lemon juice, season with salt and pepper. Wash basil and shake dry.

4. 4.

   Remove pumpkin from oven, plate with bulgur-cranberry mix and yogurt dip, garnish with basil leaves and serve.