Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto

Pumpkin

• 2 pumpkins, small, halved horizontally, seeds removed
• olive oil, for drizzling
• fine sea salt, for seasoning

Millet

• 2 garlic cloves
• 100 g onions, quartered
• 20 g olive oil
• 300 g millet grains
• 60 g raisins
• 600 g water
• 1 tsp ground cumin
• 1 ½ tsp vegetable stock paste, homemade
  of 1 ½ vegetable stock cubes (for 0.5 l each), gluten free, crumbled
• 50 - 60 g pitted black olives, sliced, to taste
• 2 - 3 pinches ground black pepper, to taste

Hazelnut Broccoli Pesto

• 100 g hazelnuts
• 100 g Parmesan cheese, cut in pieces (2 cm)
• 500 g water
• 400 g broccoli florets
• 10 g fresh basil leaves
• 1 garlic clove
• 80 g olive oil
• ½ tsp fine sea salt
• 1 pinch ground black pepper