Creamy pumpkin soup, in a salad, from the oven or an aromatic pumpkin cake - pumpkin recipes are simply a must in the cold season and have become an integral part of our menu. No matter whether butternut, nutmeg or Hokkaido pumpkin - we look forward to all the delicacies with the colorful and healthy vegetables. There are so many different dishes that we sometimes find it difficult to choose. However, as hobby chefs, we love experimenting in the kitchen and pampering ourselves and our loved ones with culinary delights. Whether vegetarian, vegan, with minced meat and feta or even as dessert - a stuffed pumpkin is soul food at its finest and always ensures a real treat for the palate! Bring some variety to the table and try our stuffed pumpkin recipes today for a flavorful, fall dinner.
Whether aromatic casseroles, light soups orBaked Rigatonilike at the Italian restaurant - in the cooler season we look forward to hearty dishes that warm our souls. Full of flavor, quick to make and only 380 calories per serving, this stuffed pumpkin with minced meat recipe is perfect 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, diced
- 125 cream cheese
- 1 tbsp 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.
- Scrape out fibers and seeds with a tablespoon.
- Brush the pumpkin with a little olive oil and bake for 35-40 minutes until golden brown.
- Meanwhile, heat olive oil in a large skillet over medium heat and fry the minced meat for 4-5 minutes.
- Add the leeks and tomatoes and fry for 3-4 minutes, stirring occasionally.
- Stir in the tomato paste and cream cheese, season with salt and pepper and simmer for 2-3 minutes.
- Hollow out the pumpkin with a spoon and cut the pumpkin flesh into cubes.
- Add pumpkin flesh to the minced meat mixture and mix well.
- Divide the filling between the pumpkin halves and bake for 20 minutes.
- If you like, you can sprinkle the stuffed pumpkin with minced meat and feta before baking.
- Serve with some rice or a side dish of your choice and your stuffed pumpkin is ready from the oven!
Pumpkin with feta and rice
Would you like a light dinner? How about making stuffed pumpkin vegetarian? With rice, feta and aromatic spices – a real dream!
Ingredients for 4 servings:
- 1 large butternut squash
- 1 red onion, finely chopped
- 3 cloves of garlic, finely chopped
- 300 grams of spinach
- 200 grams of Basmati rice
- 400 ml vegetable broth
- 30 grams of raisins or dried cranberries
- 20 grams of pine nuts
- 150 grams of feta cheese
- The zest and juice of one lemon
- 1/2 small bunch each of fresh oregano and dill, chopped
- olive oil
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Halve the pumpkin lengthwise and remove the seeds with a spoon.
- Rub with a little olive oil and bake, cut side up, for 40 minutes.
- Meanwhile, heat some olive oil in a large skillet over medium-high heat and sauté onions for 10 minutes.
- Add garlic and fry for 1-2 minutes.
- Add the rice to 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 cover and cook for 10-12 minutes.
- Fold in the spinach and cook for another 3-4 minutes, stirring occasionally.
- Remove the pumpkin from the oven and scoop out the pumpkin flesh with a spoon.
- Add pumpkin flesh to the rice mixture and mix well.
- Fill the pumpkin with the mixture and sprinkle with feta.
- Bake for 10-15 minutes and enjoy warm.
Vegan stuffed pumpkin with quinoa and mushrooms
Vegan stuffed pumpkin? Why not? Full of autumnal flavors and irresistibly delicious – this recipe tastes wonderful as both a starter and a main meal!
Ingredients for 4-6 servings:
- 1 large butternut squash
- 180 grams of uncooked quinoa
- 2 leeks, cut into rings
- 300 grams 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:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Halve the butternut squash lengthwise, remove the seeds and brush with olive oil.
- Bake for 30 minutes.
- In the meantime, bring the quinoa and vegetable broth to the boil in a pot.
- Reduce heat and simmer covered for 15-17 minutes.
- Heat olive oil in a pan over medium heat and fry 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 pumpkin halves with the quinoa mixture and put them in the oven for 10 minutes.
- Enjoy!
Pumpkin and cheese fondue
And here's a great recipe for stuffed pumpkin with a twist! If you want to surprise your family with something very special, then you should definitely make this pumpkin fondue! Full of flavor, nice and creamy and cheesy – sounds like the perfect appetizer to us.
Ingredients for 10-12 servings:
- 1 large Hokkaido pumpkin
- 100 grams Emmental cheese, grated
- 100 grams of mature cheddar, grated
- 100 grams gruyere, grated
- 1 tbsp corn flour
- 100 Gramm Fresh cream
- 2 tbsp white wine
- 1 shallot, finely chopped
Preparation:
- Preheat the oven to 180 degrees and line a baking sheet with baking paper.
- Cut the top off the pumpkin and scoop out the seeds with a spoon.
- Put the lid back on and bake the pumpkin for 40-45 minutes.
- Mix the grated cheese with the cornstarch well.
- Whisk together the diced onion, crème fraîche, white wine and cheese in a bowl and fill the pumpkin with it.
- Bake for 30 minutes.
- Serve the pumpkin fondue with vegetable sticks or crackers and enjoy!
Pumpkin cheesecake with a difference
Stuffed pumpkin with pumpkin cheesecake? Isn't this the ultimate fall dessert? Finally include a pumpkin cheesecake or aAmerican pumpkin pieJust for the cold season, right?
Ingredients for 4-6 servings:
- 1 Hokkaido squash
- 230 grams of cream cheese, softened
- 1 No
- 1 egg yolk
- 80 grams of pumpkin puree
- 70 grams of sugar
- 1 teaspoon each cinnamon and pumpkin spice spice
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Cut the top off the pumpkin and scoop out the seeds.
- Mix all the cheesecake filling ingredients together in a large bowl.
- Fill the pumpkin with it and bake for 25-30 minutes.
- Let cool for 1 hour and garnish with whipped cream if desired.
- Enjoy!
