Preheat oven to 190 degrees.
Rub Parmesan finely.
Wash the pumpkin, remove seeds and cut into cubes.
Wash 1-2 perennials chard and cut it into wider strips.
It should be quantitatively about as much as the pumpkin.
Peel garlic and press through a garlic press.
Put about 2 tablespoons olive oil in a saucepan and the pumpkin and fry for 3 minutes at medium heat. Every now and then stir it.
Add the garlic, stir again, shortly fry again.
Then add the chard, as well as the spices. Mix well and fry again for about 1 Minute.
Then drench the vegetable stock and simmer it all with lids. The vegetables should then you definitely still have bite. Remove from heat, put in about 3/4 Parmesan amount and 3/2 of creme fraiche and stir.
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