Pumpkin Stew with Forcemeat and Spinach

Ingredients: for 4 portions: 700g hokkaido pumpkin, 450g fresh spinach, 2 bulb onions, 2 garlic cloves, 100g dried apricots, 2 tablespoons wheat germ oil, 300g ground beef, 1 teaspoon cinnamon, 1 teaspoon ground cumin, 200g cream cheese with tomatoes and chili pepper, 1 bunch parsley, salt and pepper to taste.

Directions: Defrost or wash spinach and cut into small pieces. Cut the pumpkin pulp into 2 cm cubes. Peel the garlic and onion and finely chop. Wash the apricots, if necessary, and halve. Wash the parsley and finely chop it after shaking off water. Heat the oil in the heavy-bottomed saucepan. Fry the beef until almost cooked. Add pumpkin, garlic and onion, and fry everything for about 5 minutes more. Pour 100ml of water and season with cinnamon and cumin. Close the saucepan with lid, stew over medium low heat for about 10 minutes. Add spinach, apricots and cream cheese, and stir thoroughly. Finally, season stew with cinnamon and cumin, if necessary, add salt and pepper. Put on the plates, sprinkle with parsley and serve.