Sauté chopped onion and garlic in olive oil. Later add the washed and sliced mushrooms. Cut the carrot into fine sticks or grate. 2.
Add the blanched broccoli and dust with a tablespoon of flour to bind the mushroom stock. Add the whipped cream and season with salt, pepper and fresh oregano.
Hollow out the pumpkins and blanch them briefly in boiling salted water, fill with the mushroom goulash and place in a buttered gratin dish.
Pour the remaining goulash into the dish and place a slice of cheese on each pumpkin. Bake in the oven at 180 degrees for 45 min.
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