Halve 1 Hokkaido pumpkin, remove the seeds, and cut a thin slice off the round side so it stands stably in the baking dish.

Slice 1 large leek and divide 300 g broccoli into florets.

Heat 1 tbsp butter in a pan and sauté the leek and broccoli in it.

Cut 100 g Camembert into cubes.

Add the Camembert to the vegetables in the pan after about 2 minutes and mix everything well.

Let the mixture continue to simmer until a creamy mass forms.

Place the prepared pumpkin halves in a baking dish and fill them with the creamy vegetable mixture.

Roughly chop 1 handful of hazelnuts and sprinkle them over the filling.

Preheat the oven to 180 °C (top/bottom heat) and bake the stuffed pumpkin halves for 40 minutes.

Cut 2 slices of grey bread into cubes.

Fry the bread cubes in 1 tbsp butter in a pan until they are crispy.

Take the pumpkin halves out of the oven.

Top them with the crispy grey bread cubes.

Finally, garnish the dish with freshly chopped parsley.