Pumpkin Casserole with Pork Chops

Pork chops 180 g each Poultry or vegetable soup

Cut the pumpkin flesh into small pieces, sauté in butter with shallots, leek and garlic. Extinguish with clear soup, add cayenne pepper, curry and pepper and stir in well. cover and makefive minutes.

Using a slotted spoon, remove squash pieces and shape into a buttered gratin dish. Boil remaining clear soup to about 1/8 quart. Thicken with flour butter, remove from heat, stir in whipped cream and eggs, and season with salt and pepper.

Pour this mixture over the pumpkin pieces and bake in the 160 °C hot stove for about 20 minutes. In the meantime, season the chops with salt and pepper and fry in a frying pan with clarified butter on both sides for 7 min. each at a light temperature. Roast the pumpkin seeds in a frying pan. Sprinkle the seeds over the casserole and bring to the table with the chops.

Tip: Instead of clarified butter, you can also use butter in most cases.

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