clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Pumpkin with Mushroom and Leek Stuffing

  • Author: Michelle Minnaar
  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hours 40 minutes
  • Yield: 8 1x


Looking for some new pumpkin recipes? The baked pumpkin with mushroom and leek stuffing is definitely worth a try. A delight once it comes out of the oven!


  • 1 pumpkin, about 1.4-1.8kg (34 lb)
  • 250ml (1 cup) rice
  • 500ml (2 cups) vegetable stock (optional)
  • 15g (½ oz ) butter
  • 300g (10 oz) leeks, chopped
  • 300g mushrooms, quartered
  • 2.5ml (½ teaspoon) nutmeg
  • 2.5ml (½ teaspoon) cinnamon
  • salt and pepper to taste
  • parsley, to garnish


  1. Preheat oven to 180°C/fan 160°C/gas 4. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for 1-1½ hours, or until fork tender.
  2. Meanwhile, Boil the rice and stock (you can use water if you like) in a saucepan until cooked. Drain and set aside.
  3. Melt the butter in a large frying pan, add the leeks and fry gently for about 10 minutes until sweet and tender. Add the mushrooms, nutmeg and cinnamon and fry for another 5 minutes. Lower the heat, add the rice to the vegetable mixture and stir well to blend all the flavours.
  4. Quarter the two cooked pumpkin halves and divide the vegetable-rice mixture evenly between the pumpkin wedges. Garnish with parsley and serve immediately.


  • Brown basmati, red camargue and wild rice were used for the stuffing to give the dish a wonderful earthy and nutty flavour.
  • Different varieties of rice have different cooking times.
  • Smaller pumpkins can be halved and served as individual portions. Their cooking times will be less though.
  • Vegans can substitute the butter with any oil they prefer.


  • Serving Size: 1 serving
  • Calories: 151
  • Sugar: 10.2 g
  • Sodium: 233 mg
  • Fat: 2.9 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 31.2 g
  • Fiber: 8.1 g
  • Protein: 5.1 g
  • Cholesterol: 4 mg