Autumn is awesome, full of colours and amazing vegetables! One of my seasonal favourites are pumpkins with their versatility in taste, shapes and ways to cook them. Here is a simple recipe for stuffed pumpkins.
Don’t wait and take your favourite type of pumpkin, cut it in half or slice the top off (it will depend on the size and shape of the pumpkin you are using) and remove the seeds.
Make the stuffing by blending together all the ingredients listed below, make a smooth blend so that it will stick together better once cooked. Adjust ingredients to taste – maybe you like more or less ginger, maybe add some chilli, and make sure you don’t have any stray large pieces of garlic or ginger. Mix well and fill the pumpkins. If you have stuffing left, then shape into balls and bake with the pumpkins. Bake at 200 C for 20-30 min. If you have a bigger pumpkin with more stuffing it might take longer, but basically make sure the pumpkin is soft and the stufing cooked through.
Enjoy your wonderful autumn stuffed pumpkin with a side of baked potatoes or a salad to make it fresh.
See you next time!
- Medium sized pumpkin
- 200g mincead meat (leave out for vegeterian option)
- tin chickpeas
- 4 cloves garlic
- 1-2 cm pice of fresh ginger
- handful fresh mint leaves
- 1-2 teaspons each cumin, coriander and paprika
- 1 tablespoon pine nuts
- 3 teaspoons tahini
- olive oil as needed
Blend all ingredients together with stick blender or mixer, add salt and pepper to taste.