Ingredients
(for 4 persons)

• 2-3 tbsp pumpkin seeds
• 1 large Hokkaido pumpkin
• 2 sprigs of rosemary
• 4 sprigs of thyme
• 1 pinch of cayenne pepper or chili
• 1 pinch of nutmeg
• 1 pinch of pepper
• 4 tbsp rapeseed oil
• Pumpkin seed oil
• Salt flakes

For the sour cream dip:

• 200 g sour cream
• 200 g crème frâiche
• 2 tsp mustard, medium hot
• 2 tbsp chives rolls
• some lemon zest
• 1 pinch of sugar
• Salt, pepper

Heat the Merklinger to approx. 200-250°C.

Roast the pumpkin seeds without adding any fat in an ovenproof pan on the grill.

Wash the pumpkin and cut in half. Remove the seeds with a spoon. (Put the seeds to one side.) Cut the pumpkin into 1 cm thick slices and place on a baking tray or in a large baking dish. (The pumpkin slices should not touch each other).

Wash the rosemary and thyme and shake dry. Pluck the rosemary needles and chop finely. Strip off the thyme leaves.

Mix the oil with the rosemary, thyme, cayenne pepper, nutmeg and pepper. Drizzle over the front and back of the wedges.

Place in the hot Merklinger and bake at 200-250°C for approx. 25 minutes.

For the Sour cream dip:
Place the sour cream, crème frâiche and mustard in a bowl and stir until creamy. Stir in the chives and season with lemon zest, sugar, salt and pepper.

Serve the pumpkin wedges with the roasted pumpkin seeds, pumpkin seed oil and salt flakes. Serve with the sour cream dip.

Tip:
If you like, you can sprinkle the wedges with 2 tbsp panko (or breadcrumbs) before baking. (Of course, this dish is then no longer gluten-free).

Tip:
Have you ever dried pumpkin seeds?
The residual heat from the firebricks in your Merklinger is wonderful for this suitable. You can then "conjure up" a wonderful snack by caramelizing the seeds or roasting them with a little oil and various spices.