Disclaimer: This article contains affiliate links and links to my store.
Autumn is here, and with it comes the joy of cosy, hearty meals that warm both the body and the soul. One of my absolute favourites this time of year is stuffed pumpkin — it’s simple, nourishing, and packed with all the flavours of fall. In this recipe, I’m using a beautiful Hokkaido pumpkin that I found at a little pumpkin stall by a rural roadway, which makes it even more special. This stuffed pumpkin recipe is vegan, easy to prepare, and perfect for a comforting autumn lunch or dinner.
You can also find this recipe featured in my latest YouTube video, where I share more easy fall recipes and cosy ideas to inspire your autumn days. And don't forget to check out my new autumnal products, available now on Etsy, to bring even more warmth and charm into your home this season! 🍁
Vegan Stuffed Pumpkin Recipe
Ingredients:
- 1 medium Hokkaido pumpkin (or any small pumpkin of your choice)
- 200g bottom mushrooms, chopped
- 100g fresh spinach (alternative use frozen spinach)
- 150g cooked lentils
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 200ml vegan cooking cream
- Salt and pepper, to taste
- Ground paprika, to taste
- A pinch of nutmeg (optional)
- Olive oil for cooking
Instructions:
1. Prepare the Pumpkin: Preheat your oven to 180°C (350°F). Wash the pumpkin thoroughly and carefully cut off the top to create a lid. Scoop out the seeds and stringy bits from the inside, creating a hollow space for the stuffing. Brush the inside of the pumpkin with olive oil, sprinkle with salt and pepper, and roast in the oven for about 20-30 minutes until it's just tender but not fully cooked.
2. Cook the Filling: While the pumpkin is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and cook until translucent. Then, add the garlic and cook for another minute until fragrant. Toss in the chopped mushrooms and cook until they release their liquid and start to brown.
3. Add the Spinach & Lentils: Once the mushrooms are cooked, add the spinach, stir in the cooked lentils and pour in the vegan cooking cream. Season the mixture with salt, pepper, and a pinch of nutmeg if you like a bit of extra warmth in the flavour. Let it simmer for a few minutes until everything is well combined and creamy.
4. Stuff the Pumpkin: Take the roasted pumpkin out of the oven. Spoon the filling into the hollowed pumpkin, packing it well. Place the top back on as a lid, and return it to the oven. Bake for another 20 minutes, or until the pumpkin is fully tender.
5. Serve & Enjoy: Once cooked, let the stuffed pumpkin cool for a few minutes before serving. It makes a beautiful centrepiece for your table and is perfect to serve alongside a hearty salad or some warm bread.
Bread Recipes
This stuffed pumpkin recipe is the perfect cosy meal to embrace the beauty of autumn. Make sure to watch the full recipe in my latest video on YouTube, where I share more fall-inspired dishes and crafts. And if you're looking to bring some autumnal magic into your home, check out my new seasonal products in my Etsy shop — they make the perfect accompaniment to your fall cooking and decorating! 🍂
Happy autumn, and enjoy the flavours of the season!
With love,
Indoora
