Crispy pumpkin waffles with a cinnamon‑yogurt cream – a vegetarian, kid‑friendly dish that even vegetable skeptics will love. Perfect as a snack, for a lunchbox or for freezing.
Wash the pumpkin well, remove the core and grate it finely.
Beat butter, Xucker, eggs and salt until fluffy, then add flour, milk and sparkling water and mix well.
Pre‑heat the waffle iron.
Spoon the batter into the waffle iron in portions and bake the waffles until crisp.
Place the pumpkin in large pieces and chop for 6 seconds on speed 5 in the Thermomix, then transfer to another bowl.
Whisk butter, Xucker, eggs and salt for 6 seconds on speed 5 until frothy.
Add the remaining ingredients, including the chopped pumpkin, and mix for 2 minutes on speed 4 until a creamy batter forms.
Bake the finished batter in portions in the pre‑heated waffle iron.
Whip one packet of cream until stiff, then stir in natural yogurt, Xucker and cinnamon.
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