This Stuffed Pumpkin with mushroom rice and cranberries makes a stunning vegan centrepiece for a celebratory meal.
Tender roasted pumpkin stuffed with a mixture of basmati and wild rice, onions, mushrooms, cranberries, pecans and fresh herbs.
A Roasted Pumpkin filled with rice, nuts, vegetables, dried fruit and herbs brings a real wow factor to any special occasion meal.
- One medium sized pumpkin, around 1kg in weight
- Rice. I used a basmati and wild rice mix. You could use all wild rice if you prefer, or just plain white rice.
- Mushrooms. I used chestnut mushrooms but any variety would be fine.
- Onion (red or white)
- Dried cranberries
- Orange zest
- Pecan Nuts
- Vegetable stock
- Spices – ground allspice, nutmeg and a cinnamon stick
- Fresh herbs – I used dill and parsley, but feel free to experiment with your favourite herbs.
- Pomegranate seeds for garnish – optional, but looks really pretty and perfect for this time of year when pomegranates are everywhere.
how to prepare a pumpkin for roasting and stuffing
- Slice off the top of the pumpkin and set the top aside (don’t throw it away)
- Remove the seeds and stringy flesh from the inside of the pumpkin.
- Rub all over the pumpkin and lid with olive oil and season generously.
- Bake for around 30-40 minutes or until the pumpkin is tender. Obviously, the timing will depend on the size of your pumpkin. My pumpkin weighed 1kg.
- While the pumpkin is roasting, you can get on with making the rice filling. Gently fry a peeled and finely chopped onion in olive oil until soft. Add crushed garlic, a cinnamon stick, nutmeg, ground allspice and the mushrooms and fry until the mushrooms are beginning to turn golden.
- Add the rice and vegetable stock. Place a lid on the pan, turn down the heat to the lowest setting possible and cook for 10-15 minutes or until the rice has absorbed all the liquid and is tender.
- Remove from the heat, fluff the rice up with a fork and stir in the dried cranberries, pecan nuts and herbs. Check the rice for seasoning before filling the pumpkin.
How will i know how much rice i will need for the pumpkin?
I picked up this tip from one of my favourite festive cookbooks, Nigella Christmas.
To check how much rice you’ll need for your size of pumpkin, place a freezer bag inside the hollowed out pumpkin.
Fill the bag with enough rice to come halfway up the cavity. Pour the rice into a measuring jug and use double the amount of stock to rice. Easy!
And even if you somehow do end up with too much rice, it’s no big deal. It makes a fabulous rice salad for the next day!
what to serve alongside this roasted stuffed pumpkin..
More pumpkin reCipes
more vegan recipes…
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- 1 Medium Pumpkin - aoout 1kg in size
- 3 Tablespoons Olive Oil
- 1 Onion, peeled and finely diced
- 2 Cloves of Garlic, peeled and crushed
- 1 Cinnamon Stick
- 1/4 Teaspoon Freshly grated or ground nutmeg
- 1/2 Tsp Ground Allspice
- Zest of one small Orange
- 1/2 Teaspoon Salt
- Generous grinding of freshly ground black pepper
- 125G Mushrooms, roughly chopped
- 250G Wild or Long Grain Rice
- About 1 Litre vegetable Stock
- 80G Dried Cranberries
- 50G chopped Pecan Nuts
- Handful of freshly chopped Dill
- Handful of freshly chopped Parsley
- 1/2 Tablespoon Olive Oil for drizzling over the top before roasting
- Pomegranate seeds, to decorate (Optional)
- Preheat the oven to 200C/180Fan/Gas Mark 6/400F. Cut the top off your pumpkin and remove the seeds and stringy flesh from the inside. Don't throw the top of the pumpkin away.
- Rub 2 tablespoons of olive oil all over the pumpkin inside and out. Season the pumpkin well and roast for about 30-45 minutes or until tender (including the lid).
- In a large pan, gently fry the diced onion until soft, about 5 minutes. Add the crushed garlic, cinnamon stick, nutmeg, allspice, orange zest, mushrooms and salt and pepper. Stir in the rice, then pour in the hot stock. Place a lid on top, turn the heat to low and cook for about 10-15 minutes or until the rice has absorbed all the liquid and is soft and fluffy.
- Remove the rice from the heat and stir in the chopped pecans, cranberries, dill and parsley. Taste the rice to see if you want to add more salt and pepper. Spoon the cooked rice into the roasted pumpkin, drizzle the top with 1/2 tablespoon of olive oil and bake for a further 15-20 minutes or until very hot.
- Remove from the oven and scatter with pomegrate seeds, if using, before serving.
To check how much rice you'll need for your size of pumpkin, place a freezer bag inside the hollowed out pumpkin. Fill the bag with enough rice to come halfway up the cavity. Pour the rice into a measuring jug and use double the amount of stock to rice.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 508mgCarbohydrates: 38gNet Carbohydrates: 0gFiber: 6gSugar: 18gSugar Alcohols: 0gProtein: 5g