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