Trick or Treat: Mushroom, Rice & Herbs Stuffed Pumpkin

Pumpkin is a blessing in Chinese medicine - the right sweet. Mushrooms are another blessing - rich in polysaccharides and other substances with specific and research-proven medicinal activity. To this we also added sage, goji and basmati rice to create a perfect dish for the fall season that is both nourishing and cleansing.

What's in it?

1 medium-large orange pumpkin (~3 kg)

1 onion, chopped

1 yellow pepper and 1 orange pepper, chopped

200 g mushrooms, chopped (see note below)

1 cup basmati rice

½ cup blanched almonds, finely chopped (unsalted)

2 tbsp dried goji berries, soaked in warm water or rum

1 tsp turmeric

1 tbsp dried sage (or fresh, finely chopped)

1½ cups vegetable stock (or water)

Olive oil

Salt

Magic smell of goodness when you open it

How to prepare?

Prepare the Pumpkin

1. Slice off the top (about 10 cm diameter) to create a lid.

2. Scoop out all seeds and fibers.

3. Rub the inside with olive oil and salt. Tip: You can leave it like this for a few hours or overnight - salt tenderizes the flesh and draws out juices.

4. Brush the outside with olive oil and a little salt.

5. Place the pumpkin upside down on a baking tray, with the lid beside it.

6. Roast at 180°C (350°F) for 40 minutes, until a knife goes in easily but pumpkin is still firm.

Prepare the Stuffing

1. Mushrooms: Roast the chopped mushrooms in the oven beforehand with just salt (no oil) until they dry out and concentrate in flavor.

2. In a large saucepan, sauté the onions and peppers in olive oil until soft.

3. Add the prepared mushrooms, turmeric, and sage.

4. Stir in the rice, almonds, and goji berries.

5. Pour in vegetable stock and cook until the rice is half-cooked.

6. Season generously — the mixture should be slightly saltier than you’d normally eat, as the rice will absorb more liquid later.

Combine & Bake

1. Take the roasted pumpkin out and carefully turn it upright.

2. Scoop a bit of the soft inner flesh (stringy part) with a spoon, chop it, and mix it into your stuffing.

3. Stir any pumpkin juices from the tray into the filling for extra flavor.

4. Fill the pumpkin with the stuffing mixture.

5. If it looks too dry, add a splash of water or stock.

6. Cover with the pumpkin lid.

7. Bake again at 180°C (350°F) for 30–40 minutes, until the rice is tender and the pumpkin is fully soft.

To Serve

Let it rest for 10 minutes before slicing. Serve warm - every scoop should include both the creamy pumpkin flesh and the aromatic rice filling.

“When you open the lid and the scent of sage, mushrooms, and sweet pumpkin comes out, that’s when you know it’s perfect.”