Cut the pumpkins in half and remove the seeds. Season inside with salt and pepper and lightly oil. Then bake in the oven heated to 210 ° C (convection oven not recommended, gas level 4) for about 30 minutes.
Scrape the pumpkin flesh from the pumpkins. Heat 2 tbsp oil in a frying pan, add the puree and fry briefly. Finely grate the parmesan. Crumble amaretti cookies into the pumpkin puree. Add the Parmesan and fold in. Season with salt and pepper.
The puree in small hollowed out pumpkins form and bring to the table.
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