Serves 4 • Pep time: 25 minutes • Cooking time: 35 minutes
Use your pumpkin for more than just soup!
Ingredients
4
mini pumpkins
1 onion
2 shallots
2 garlic cloves
2 carrots
3 celery stalks
100g pre-cooked wheat (e.g., Ebly)
200ml vegetable broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
50g dried cranberries
50g pecans
1/4 tsp 4-spice (or nutmeg)
Salt and pepper
1 onion
2 shallots
2 garlic cloves
2 carrots
3 celery stalks
100g pre-cooked wheat (e.g., Ebly)
200ml vegetable broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
50g dried cranberries
50g pecans
1/4 tsp 4-spice (or nutmeg)
Salt and pepper
Recipe steps
1
Preheat the oven to 180°C fan.
2
Cut off the heads of the pumpkins and remove the seeds with a spoon. Scoop out some of the flesh.
3
Place the pumpkins on a baking tray (with the tops) and bake for 35 minutes.
4
Cook the wheat according to package directions.
5
Mince the onion, shallots, and garlic. Peel the carrots. Finely dice the carrots and celery. Chop the pumpkin flesh.
6
Melt the butter in a pan. Sauté the onions, shallots, and garlic until fragrant.
7
Add in the carrots, celery, and pumpkin flesh. Sauté over medium-high heat for a few minutes.
8
Add the wheat and vegetable broth and cover with a lid. Reduce heat to medium-low and cook for 15 minutes until most of the broth has been absorbed.
9
Stir in the heavy cream, rosemary, thyme, cranberries, and pecan. Season with 4-spice, salt, and pepper. Mix well.
10
Fill the pumpkins with the mixture and garnish with thyme.
This recipe has been created by Eloïse Jennes @eloia.studio