Preparation Time: 20 minutes
Cooking Time: 1 hour and 10 minutes
Servings: 4-6

1 average pumpkin
1kg medium shrimp
1 white onion
3 cloves of garlic
2 cans of peeled tomatoes
1 cup of white wine
1 box of sour cream
1 cup of curd
Aluminum paper


  1. Cut the lid off the pumpkin, wrap in foil and bake at 180 degrees for 15 minutes.
  2. Remove from oven, remove seeds and return to oven for another 40 minutes at 180 degrees.
  3. In a pan, sauté the chopped onion. When golden, add the garlic and sauté until the aroma is released.
  4. Add the peeled tomato cans and the white wine. Cook for 15 minutes over medium heat. Add water if it dries too fast.
  5. When the tomato is already well crushed, add the cream and 1/2 cup of curd. Let reduce until thickened — season with salt.
  6. In a skillet with olive oil, cook the prawns over high heat. When they are golden, add to the sauce. Remove the pumpkin from the oven, pass the remaining cream cheese on the inner walls, and place the shrimp sauce inside.

Calories: 218 kcal
Protein: 29.55 g
Fat: 5.94 g
Carbohydrates: 10.65 g