Stuffed zir pumpkins

Preparation steps

• Wash and dry the pumpkins well, and cut them in half. Spoon the seeds and fibers into the middle of the pumpkin. Coat the baking dish with a little olive oil and place the cleaned pumpkin halves. Set aside while you prepare the stuffing.
• Slice the leek and wash it well in cold water because there is always soil between the leaves, drain well. Peel a pear and cut it into small cubes. Toast and slice the bread. Finely chop the celery, parsley, garlic, thyme and sage. Cranberries and walnuts roughly chopped.
• Heat the olive oil in a pan and add the prepared leeks, and simmer until they become glassy. Add garlic, celery, parsley, thyme and sage to the stewed leek and simmer for 5 minutes. Add the stock, pear, walnuts and cranberries and simmer for a while longer, add the vegeta, cinnamon, salt and pepper. Remove from the heat and add the toasted bread. The mixture should be thick but juicy.
• Fill the prepared pumpkin halves with the filling, pour the stock on the bottom of the baking dish, cover with foil and bake for about 35-40 minutes at 200 degrees. Towards the end of baking, remove the foil and let the filling turn slightly yellow.
• Cut the roasted halves of the stuffed pumpkin in half and serve as a side dish to the main course.