• 1 pumpkin, medium
• 1 kg raw shrimp (fresh or frozen) with the skin
• 1 onion (small)
• 1 garlic clove (small)
• Tomato paste
• 3 tomatoes (ripe)
• 1 palm heart can
• 1 thick cream can
• Cream cheese (250g)
• 1 lemon
• Parsley

1. Wash and dry the pumpkin.
2. Remove the top and scoop out the stringy part as well as the seeds. (Tip: Toast the seeds for a tasty snack!)
3. Wrap in foil and bake for 45-50 minutes at 350°F, or until it begins to soften. Remove the pan from the oven, spread some cream cheese on top, and set aside.
4. Boil the shrimp with the skin on until they are all pink (do not overcook). Set aside the water and allow the shrimp to cool before peeling. (Set aside 2 or 3 shrimp for garnish.)
5. Sauté the shrimp with the onion and garlic in the butter or avocado oil over medium-high heat.
6. Cook, stirring occasionally, until soft, adding fresh tomatoes without the skins and in small pieces.
7. Add the palm hearts and tomato paste, along with a little of the shrimp cooking water (not too much because we want it creamy), and cook for 5 minutes.
8. Reduce the heat to low and stir in the thick cream, lemon juice, salt, and pepper, as well as the chopped parsley.
9. Fill the pumpkin with the creamy shrimp stew and bake for an additional 10 to 15 minutes, depending on the softness of the pumpkin.
10. Garnish with more chopped parsley and serve with rice (whole wheat or wild rice if you like or any other kind of your preference).

This recipe serves 4 people.