Creamy pumpkin soup, in a salad, baked or aromatic pumpkin pie – pumpkin recipes are part of the cold season and our menu would be unimaginable without them. Whether it’s nutmeg, nutmeg or Hokkaido pumpkin, we look forward to all the delicacies with colorful and healthy vegetables. There are so many dishes, sometimes it is difficult for us to choose. However, as avid cooks, we love to experiment in the kitchen and spoil ourselves and our loved ones with culinary delights. Vegetarian, vegan, with minced meat and feta or even as a dessert – stuffed pumpkin is soul food at its best and always delivers a real treat! Bring some variety to the table and try our stuffed pumpkin recipe today for a tasty fall dinner.
Pumpkin stuffed with minced meat
Whether it’s aromatic casseroles, light soups or rigatoni al forno like in Italy – we look forward to hearty dishes that warm the soul in the cooler season. Packed with flavor, quick to prepare, and only 380 calories per serving, stuffed pumpkin with ground beef is the perfect recipe for a filling and healthy dinner.
Ingredients for 4 servings:
- 1 large Hokkaido pumpkin
- 500 grams of mixed minced meat
- 20 grams of tomato paste
- 2 leeks, cut into rings
- 2 medium tomatoes, sliced
- 125 cream cheese
- 1 tablespoon of olive oil
- Fresh parsley for garnish
- salt and pepper
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Wash the pumpkin and cut it in half lengthwise.
- Remove the fibers and seeds with a spoon.
- Brush the squash with a little olive oil and bake for 35-40 minutes until golden brown.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat and sauté the ground beef for 4-5 minutes.
- Add the leeks and tomatoes and sauté for 3-4 minutes, stirring occasionally.
- Mix the tomato paste and cream cheese, season with salt and pepper and cook for 2-3 minutes.
- Scoop out the squash with a spoon and dice the squash flesh.
- Add the pumpkin flesh to the ground beef mixture and mix well.
- Divide the filling between the squash halves and bake for 20 minutes.
- If you want, you can fill the pumpkin with minced meat and feta before baking.
- Serve with rice or a side dish of your choice and the stuffed pumpkin is ready!
Pumpkin with feta and rice
Want a light dinner? How about making a vegetarian stuffed pumpkin? With rice, feta and aromatic spices – a real dream!
Ingredients for 4 servings:
- 1 large pumpkin
- 1 red onion chopped
- 3 cloves of garlic, chopped
- 300 grams of spinach
- 200 grams of basmati rice
- 400 ml vegetable broth
- 30 grams of dried raisins or cranberries
- 20 grams of pine nuts
- 150 grams of feta cheese
- The rind and juice of a lemon
- 1/2 small bunch each fresh oregano and dill, chopped
- olive oil
- salt and pepper
Preparation:
- Heat the oven to 200 degrees and line a baking tray with baking paper.
- Cut the pumpkin in half lengthwise and remove the seeds with a spoon.
- Rub with a little olive oil and bake in the oven for 40 minutes.
- Meanwhile, heat a little olive oil in a large frying pan over medium-high heat and fry the onion for 10 minutes.
- Add the garlic and sauté for 1-2 minutes.
- Place the rice in the pan and pour in the vegetable stock and lemon juice.
- Bring to a boil and reduce heat.
- Add raisins, pine nuts and herbs and cook covered for 10-12 minutes.
- Fold in the spinach and cook for another 3-4 minutes, stirring occasionally.
- Remove the squash from the oven and scoop out the flesh of the squash with a spoon.
- Add the pumpkin flesh to the rice mixture and mix well.
- Fill with pumpkin mixture and sprinkle with feta.
- Bake for 10-15 minutes and enjoy warm.
Stuffed vegan pumpkin with quinoa and mushrooms
Vegan stuffed pumpkin? Why not? Full of fall flavors and irresistibly delicious – this recipe tastes amazing both as a starter and as a main meal!
Ingredients for 4-6 servings:
- 1 large pumpkin
- 180 grams uncooked quinoa
- 2 leeks, cut into rings
- 300 grams of mushrooms, sliced
- 80 ml dry white wine
- 380 ml vegetable broth
- 1 teaspoon each rosemary and thyme
- olive oil
- salt and pepper to taste
Preparation:
- Heat the oven to 200 degrees and line a baking tray with baking paper.
- Cut the pumpkin in half lengthwise, remove the seeds and brush with olive oil.
- Bake for 30 minutes.
- Meanwhile, bring the quinoa to a boil in a saucepan with the vegetable stock.
- Reduce heat and cook covered for 15-17 minutes.
- Heat the olive oil in a pan over medium heat and sauté the leeks and mushrooms for 4-5 minutes.
- Add white wine and season with spices.
- Cook for 5-6 minutes until most of the wine has evaporated.
- Add the quinoa and mix well.
- Fill the squash halves with the quinoa mixture and bake for 10 minutes.
- Enjoy!
Pumpkin and cheese fondue
And here’s a great recipe for stuffed pumpkins with a difference! If you want to surprise your family with something special, you should definitely try this pumpkin fondue! Full flavored, nice and creamy and chestnut – we think it’s the perfect aperitif.
Ingredients for 10-12 servings:
- 1 large Hokkaido pumpkin
- 100 grams Emmental cheese, grated
- 100 grams of mature cheddar, grated
- 100 grams of Gruyere, grated
- 1 tablespoon of corn flour
- 100 grams of fresh cream
- 2 tablespoons of white wine
- 1 shallot, finely chopped
Preparation:
- Preheat the oven to 180 degrees and line a baking sheet with baking paper.
- Cut off the top of the pumpkin and scoop out the seeds with a spoon.
- Put the lid back on and bake for 40-45 minutes.
- Mix the grated cheese well with the cornstarch.
- Mix the diced onion, crème fraîche, white wine and cheese in a bowl and fill the pumpkin.
- Bake for 30 minutes.
- Serve the pumpkin fondue with vegetable sticks or crackers and enjoy!
Pumpkin cheese with a difference
Pumpkin Stuffed Pumpkin Cheesecake? Isn’t this the ultimate fall dessert? After all, pumpkin cheesecake or an American pumpkin pie are just part of the cold season, right?
Ingredients for 4-6 servings:
- 1 Hokkaido pumpkin
- 230 grams of cream cheese, softened
- 1 egg
- 1 egg yolk
- 80 grams of pumpkin puree
- 70 grams of sugar
- 1 teaspoon each cinnamon and pumpkin spice
- 1 teaspoon of vanilla extract
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Cut off the top of the pumpkin and scoop out the seeds.
- Mix all the ingredients for the cheesecake filling in a large bowl.
- Fill the pumpkin with it and bake for 25-30 minutes.
- Leave to cool for 1 hour and decorate with cream if desired.
- Enjoy!
