Cut off the stem part from the pumpkins, remove the seeds. Put the cut lids aside for later. Scrape out the pumpkin flesh and cut into cubes. Heat oil in a frying pan, sauté finely chopped onion in it.
Cut bacon into small cubes and fry briefly. Add minced meat and roast until no more meat is visible. Add rice and wild rice, roast briefly until translucent. Add rosemary, thyme and garlic. Season with sea salt, pine nuts and paprika powder.
Feel the amount into the hollowed out pumpkins and pour a mixture of 1/8 quart of cream and 1/8 of water. The pumpkins should be filled to # of their volume. Close with the pumpkin lids and cook in the oven at 180 °C for 50 minutes.
Cut off the cooked and peeled potatoes. Heat butter in a frying pan, toss potatoes, season with salt and chopped parsley.
Arrange the stuffed pumpkins with the parsley potatoes decoratively on plates.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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