Mr A is slowly getting to the point where he’s had his fill of pumpkins for the seasons. I on the other hand am only getting started. After this lovely pumpkin mushroom risotto carried us through the New Zealand winter and this beautiful pumpkin soup has warmed us up on many a foggy and damp evening, it was time for something bigger.
I browsed the web for inspiration and out of the oven came this:
- 1 good-sized butternut pumpkin (ca 1.5 kg)
- 2 beet roots (cooked)
- 8 button mushrooms
- check your fridge/ pantry for additional ingredients (I used corn, peas and leek)
- Veg soup stock
- Clove of garlic
- Coriander seeds
- Half a cup of grains (I used a 5-grain mixture)
- Something cheesy, if you like
- Cooked chestnuts or pine nuts
Line baking tray with baking paper.
Cut pumpkin in half lengthwise and spoon out innards leaving about half a centimeter of skin.
Rub pumpkin with olive oil (inside and outside), season with salt and pepper
Put the halves on the tray and into the oven for roughly 20mins each side at approximately 180°
In the meantime boil water for the grains, cut pumpkin, mushrooms and beet root into small cubes. Set the grains on medium high heat (I usually add some veg soup stock to the water).
Heat oil in a pan, add garlic, rosemary and coriander, then the cut pumpkin and mushrooms. By and by add the remaining veggies and finally the grains until everything is soft and just right.
By now the pumpkin should be ready.
Fill the veg mix into the pumpkin, add the cheese and nuts and put the tray back in the oven for another 10 mins.
You’re going to love it!