Stuffed Hokkaido pumpkin

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Stuffed Hokkaido Pumpkin recipe
The perfect autumn recipe for stuffed pumpkin with beetroot and chickpea
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Cook Time 50 minutes
Servings
people
Ingredients
For the stuffed pumpkin
For the vegan pesto
Cook Time 50 minutes
Servings
people
Ingredients
For the stuffed pumpkin
For the vegan pesto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the pumpkin in two halves and remove the top so that both halves can be used as a dish for the filling. Preheat the oven to 180° C.
  2. Using a spoon remove the seeds. Then put the pumpkin halves on a baking sheet and spread 1 tablespoon of olive oil and a little bit of salt and bake for 30 minutes. 
  3. Cut the carrots and leek in small pieces. Sautee in a large pan with 2 tablespoons of olive oil on medium heat until the vegetables become soft. Stir thoroughly so they do not get burned.
  4. Cut the beetroot into small cubes and add it to the carrots and leek. Wash and drain the chickpeas and add it in the pan. 
  5. Mix the tomato paste and Harissa with some warm water (1/2 cup) and give to the veggies in the pan.
  6. Open the oven and take out the pumpkin. Using a spoon take the liquid out of the pumpkin and add it to the vegetables in the pan. Take one or two spoons of the pumpkin too and add it in the pan. This will add some pumpkin flavor to the filling. 
  7. Season with coriander powder, salt and pepper and stir.
  8. Take a large spoon and fill the stuffing in the pumpkin and put back in the oven for 15 -20 minutes at 200°C.
  9. In this time peel the garlic clove and wash the parsley. Put all vegan pesto ingredients in a food processor, season with salt and pepper and mix until smooth. 
Recipe Notes

Serve the stuffed pumpkin topped with some pesto sauce and a smile 🙂

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