Savoury Stuffed Pumpkin Serves 4 Ingredients · 1 medium sized pumpkin · 225g(8oz) soya mince (TVP
granules), reconstituted · 50g (2oz) green peas · 1 tbsp ground cumin · 1/3 tsp ground mace · 2
medium sized onions, chopped · 2 cloves garlic, chopped · 1/2 tbsp sliced red pepper · 1/2 tsp hot
pepper or chillies · 50ml (2 fl oz) vegetable ghee or olive oil · 1 tsp salt · 1 tsp tomato puree
Method Reconstitute the soya mince by soaking it in 250ml (10fl oz) of warm water.
Slice top off the pumpkin and put it to one side. Scoop out the pumpkin's seeds and stringy fibres.
Plunge the pumpkin into a large pan of boiling water add a half-teaspoon of salt and boil until
slightly tender to the point of a knife. Remove the pumpkin from the water carefully and drain it.
Pre-heat oven to 180C/350F/gas mark 5.
Sauté the onion, garlic, add the soya mince and cook for 5 minutes. Add the green peas, red
pepper an hot pepper/chillies. Stir in the tomato puree, mace, and salt to taste, then simmer for
3 minutes.
Remove a thin slice from the bottom of the pumpkin to enable it to stand firmly on a dish. Spoon the
filling into the pumpkin and cover with the pumpkin ‘lid'.
Place the stuffed pumpkin on a greased shallow dish and bake in the oven for 30 minutes. Leave the
pumpkin to stand for 10-15 minutes before slicing into wedges.
This very special dish presentation can be served hot or cold with crispy green salad or
seasoned rice.