glutenfrei

Baked pumpkin on quark

This low-histamine pumpkin recipe with creamy mint quark brings autumnal enjoyment to the plate – perfect for anyone who wants to eat consciously, gluten-free and without additives.

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet
  • gluten-free

Preparation time

10 min. + approx. 30-35 min. baking time

Ingredients for 2 servings

  • 1 small Hokkaido pumpkin
  • 1 jar of organic vegetable sauce
  • 1 tsp turmeric
  • 1 tsp organic vegetable broth
  • 1-2 tablespoons of olive oil for cooking
  • Salt to taste

For the quark

  • 150 g quark (your choice: low-fat quark, skyr or cream quark)
  • 1 portion of chopped fresh mint
  • Sweetener of your choice (e.g. maple syrup, honey or rice syrup)
  • Salt
Baked pumpkin on quark

preparation

  • Prepare the pumpkin: Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it into strips about 1 cm wide.
  • To make the sauce: Mix the organic vegetable sauce with turmeric and organic vegetable broth.
  • Braising: Lightly grease a casserole dish. Add the pumpkin strips, spread the sauce evenly over them, and drizzle with a little additional liquid (about 2-3 tablespoons of water or broth) and olive oil.
  • At 180 Bake in the oven at °C (top/bottom heat) for about 30-35 minutes until the pumpkin is soft and lightly browned.
  • To prepare the quark: While the pumpkin is in the oven, mix the quark with chopped mint and season to taste with the desired sweetness and salt.
  • To serve: Place a generous dollop of mint quark on the plate, arrange the braised pumpkin on top or next to it. Optionally garnish with some fresh mint or a drizzle of olive oil.

Our HistaFood tip

This dish tastes especially good lukewarm. If you like, you can top it with roasted pumpkin seeds. For a vegan and lactose-free version, simply replace the quark with a plant-based alternative and use maple syrup or rice syrup for sweetness.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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