Lara and I were determined to make a stuffed pumpkin. We’ve been thinking of that since already a few weeks, and finally we found the ultimate moment to actually make it. It’s delicious. Really, it is. The only problem with the pumpkin is that the filling must have a really strong taste because the pumpkin doesn’t. We only thought there was one must: it should contain goat cheese, a lot. Due to the fact that it was the first time we stuffed a pumpkin, the recipe is not as balanced as I would wish, but let’s just ignore that.
This is what you need – Serves 4 – 6
- 2 small pumpkins, scooped
- 400 g peas
- 300 g spinach
- 1 leek, chopped
- 200 g soft goat cheese, crumbled
- some cheese for on top
- 1 union, finely chopped
- 1 red chili pepper, finely chopped
- 3 cloves garlic, finely chopped
- fresh thyme
- honey (optional)
- salt & pepper
- 1 tbsp coconut oil
Preheat the oven at 200 degrees. Heat up a pan with (almost all) the coconut oil and add the onion, garlic and chili pepper. After a few minutes, add the leek and thyme and sauté for about 5 minutes. Prepare the pumpkins in the meanwhile: cover the inside with the rest of the coconut oil, some salt and fresh thyme, and put aside.
Then add the peas to the leek-mixture, together with a bit of honey and oregano. Stir occasionally and finally add the spinach, salt and pepper. Turn of the heat, let cool down a bit, and spoon the goat cheese through the mixture.
Divide the mixture over the two pumpkins and rasp some more goat cheese on top. Place them in the oven for about 30-45 minutes. Serve with some pine-/sunflower-/ or pumpkin seeds and maybe some extra goat cheese.