Stuffed Patisson Pumpkins

1. from the pumpkins cut a lid small, scrape out the flesh. For the filling, heat the butter, add the long-grain rice, sauté briefly, add the vegetable soup and cook until the long-grain rice is cooked and dry.

Peel the onions, chop them very finely, mix them with the minced meat, 2/3 of the Parmesan cheese and the long grain rice, season with salt and pepper.

Fill the pumpkins with the mixture, put them in a shallow gratin dish, put the lid on and cover with butter flakes. pour clear soup and bake in the oven at 180 °C for 45 min.

Before serving, garnish with remaining Parmesan cheese and rosemary sprigs.

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