cut the top off your pumpkin. - save it.
Hollow out the seeds.
Inside the pumpkin, add:
- 500gm cooked mince (or chiken strips)
- 2 x potatoes peeled and cut into medium sized chunks
- 2 x sticks of cut up celery
- 1 x brown onion cut into chunks (or however you like it...i *chunk* everything ๐ )
- 3 x carrots into chunks
- amount of frozen peas, corn, beans of your choice.
- Enough stock to cover veggies -- beef stock for mince, or chicken stock for chicken.
- 2 x heaped teaspoons of vegetable stock or 2 x vegetable stock cubes.
DO NOT OVERFIL YOUR PUMPKIN.... fill to about 3/4 full ๐
replace pumpkin lid ...[ wrap whole pumpkin in alfoil-optional]
Sit into a baking tray and cook in moderate (160 - 170) oven for approx 1hr checking if vegies are cooked. Add more stock as desired to prevent liquid from drying out.
When serving, scrape insides of pumpkin to add pumpkin to your bowl ๐
Serve with crusty bread.
If a LARGE pumpkin, (need way more cooking time)
OPTIONAL: at last half hour, remove lid, drop in spoon scoops of savoury dumpling mix, replace lid and cook for further half hour. SO YUMMY!! :-x
DUMPLING MIX:
-190 gms SR flour (1 & 1/4 cups)
- 60gms cubed butter
-125mls milk (1/2 cup)
- salt & pepper to taste. (parsley flakes optional)
* mix butter into flour using fingers until resembles fine breadcrumbs
* slowly add milk, mixing with a knife so as to not overwork the mixture.
(mixture should be sticky.. not firm)
* using a table spoon, scoops mixture balls into your liquid (eg, on top of your stock in the pumpkin) drizzle top of dumplings with liquid to coat.
* cook approx 20mins - 30 mins or until just cooked. dumplings will usually have a moist texture and its important to not overcook them or they will be too dry.
ENJOY ๐
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