Leftover Salami and Sour Cream, that’s what I wanted to use up today. I instantly thought of cooking ‘Hungarian Salami, Boiled Eggs & Potato Sour Cream Bake’, but I decided to use Pumpkin. I didn’t want to bother making Boiled Eggs. So, what I did was very simple as you can read below. The result was amazing.


4 Servings


About 600g Pumpkin
80g Hungarian Salami
Salt & Pepper
150-200ml Sour Cream *OR Thickened Cream
1 to 2 tablespoons Milk *optional
Butter OR Oil to grease the baking dish
1 cupful shredded Tasty Cheese (Cheddar Cheese)
1 tablespoon chopped Parsley

  1. Preheat oven to 200°C. Grease a baking dish with a small amount of Butter OR Oil.
  2. If the Sour Cream you use is thick, mix with 1 to 2 tablespoons Milk to loosen, so that it would be easy to pour it over the Pumpkin.
  3. Remove tough skin of Pumpkin, cut into 1cm thick slices in the size that is easy to arrange in the baking dish. Thinly slice Salami.
  4. Evenly arrange Pumpkin and Salami in the prepared baking dish. Sprinkle with Salt and Pepper and drizzle Sour Cream mixture over.

  5. Cover with aluminium foil and bake for 40 minutes. Remove the foil, cover with the shredded Tasty Cheese, and bake at 180℃ for further 20 minutes or until Pumpkin is soft and top is golden.
  6. Sprinkle with chopped Parsley and serve.