Stuffed Pumpkin with Minced Meat and Leeks

Stuffed pumpkin is a warming autumn meal that combines soft, sweet pumpkin flesh with a hearty filling of minced meat and leeks.

Ingredients

• 1 small edible pumpkin
• Minced meat
• 1 leek, cleaned and sliced
• 1 onion, finely chopped
• Garlic, minced
• Cooking oil
• Salt and black pepper
• Paprika or another preferred savory seasoning
• Vegetable or meat stock
• Optional grated cheese
• Fresh herbs for serving

Preparation

1. Heat the oven to 190°C.
2. Cut a lid from the pumpkin and remove the seeds and fibrous interior. Season the cavity lightly with salt and pepper.
3. Place the pumpkin and its lid in a baking dish. Bake until the flesh begins to soften but the pumpkin still holds its shape.
4. Meanwhile, heat a little oil in a pan. Cook the onion and garlic until softened.
5. Add the minced meat and cook until browned, breaking it into small pieces.
6. Stir in the sliced leek and cook until tender. Season with salt, pepper, and paprika. Add a small amount of stock if the filling seems dry.
7. Spoon the filling into the partially baked pumpkin. Top with grated cheese if desired.
8. Return the stuffed pumpkin to the oven and bake until completely tender and hot throughout.

Serving

Serve the pumpkin whole for a striking presentation, then spoon portions of the filling together with the soft pumpkin flesh. Fresh herbs and a crisp green salad make suitable accompaniments.

Useful Tips

• Choose a small cooking pumpkin with firm, unblemished skin.
• Do not overbake the empty pumpkin, or it may collapse after it is filled.
• For a lighter variation, use poultry mince.
• For a meat-free version, replace the mince with cooked lentils, mushrooms, or a mixture of grains and vegetables.