Filled Pumpkin with Tomatoes, Olives and Capers

Ingredients

• 4 smaller Patisson pumpkins
• 1 l vegetable broth
• 10 large ripe tomatoes
• 2 EL capers (pickled in salt)
• 5 EL finely chopped parsley
• 1 EL basil (chopped)
• 2 Garlic cloves
• 1 lemon juice
• 3 EL dark olives, pitted
• olive oil (cold‑pressed)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cut the tops off the pumpkins and scoop out the flesh with a spoon. Remove all fibrous parts completely.

2. 2.

   Bring the vegetable broth to a boil in a large pot and cook the whole pumpkins, including the tops, for about 10 minutes. The pumpkins must not be overcooked so they can still be filled. Remove them, drain, and arrange on a platter. Let the tops dry on a kitchen towel.

3. 3.

   Wash, blanch, peel, halve, core, and slice the tomatoes into wedges. Rinse and drain the capers. Mix tomatoes with capers, olives, parsley, basil, lemon juice, salt, pepper, and 4 EL olive oil. Peel and press the garlic cloves into the mixture. Fill the pumpkins with this mixture. Place the tops back on, let sit for about 20 minutes, then serve.