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