Tan's Stuffed Pumpkin

Thermos Taste for Adventure

My favourite recipe for October is a ‘Stuffed Pumpkin’. As soon as I see pumpkins in the shops I’m always jumping with glee as I can finally make my favourite autumn recipe . Pumpkins are incredibly nutritious and can make such a hearty seasonal meal! They give you a health boost but also make a joyous occasion during those cold nights. Stuffed pumpkins are extremely easy to make and you can practically add any ingredients you want. I personally make a vegetarian stuffed pumpkin which is full of rich, slightly hot, a perfectly balanced combination of sweet & savoury flavour .

See method...
Serves 6
20 minutes to prepare and 2 hours to cook


  1. Parboil rice
  2. Cut onion into cubes and fry in 2 tbsp of olive oil until golden brown
  3. Cut the top of the pumpkin and scoop out all of the insides & seeds
  4. Throw the seeds away but cut the rest of the pumpkin insides into cubes
  5. Cut fresh pepper into cubes
  6. Mix rice, fresh pepper cubes, pumpkin cubes, fried onion, tomato paste, peas, sweetcorn and black peppercorns together
  7. Squeeze 1/2 lemon juice into the mix
  8. Rub inside of the pumpkin with 2 tbsp of olive oil
  9. Stuff the mix into the pumpkin
  10. Pour water into the pumpkin & place butter on top; sprinkle with parsley
  11. Wrap the pumpkin in foil with the pumpkin ‘hat’ on top
  12. Place the pumpkin for 2 hours at 180°. It is ready when the pumpkin is tender.


  • Pumpkin - 1 (3000g, 25cm diameter)
  • Onion - 1
  • Olive oil - 4 tbsp
  • Rice - 300g
  • Fresh pepper - 1
  • Tomato paste - 200g
  • Peas - 100g
  • Sweet Corn - 100g
  • Parsley - 1 small pack, roughly chopped
  • Butter - 50g
  • Black peppercorns - 1 tbsp
  • Water - 150ml
  • Lemon - 1/2


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