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Adjust Servings:
3 kg Pumpkin
100 g Onions
Sunflower oil
400 g Beef
0.5 tsp Cinnamon
0.5 tsp Cumin
Black pepper
50 g dried Apricots
100 g Chestnuts

Stuffed pumpkin with beef

Main dish

Savory mix of delicious ingredients

  • 3 h.
  • Serves 8
  • Medium



Colorful pumpkins can be used for diverse meals. Enjoy this special dish of juicy beef filling flavored with dried apricots within soft and sweet pumpkin “pot”. No leftovers, guaranteed. Soo Tasty with Soo Foodies!

  • Making a cross on the top of each chestnut will prevent its bursting from the heat
  • You may wash and slightly bake the excavated pumpkin seeds. They are perfect source of proteins and can be eaten alone or sprinkled over many desserts
  • If you happen to core too much of the pumpkin, do not throw it away. Keep the inner meat for puree and/or as an ingredient for muffins or cake



Wash the pumpkin well. Remove its top part with big stable knife and then core the seeds away by using spoon. Put the lid back and place the whole pumpkin over parchment paper in baking tray. Cook in preheat oven at 200C for approximately 1.5 hours.


Wash the chestnuts and cut with knife cross on the top of each one. Put in saucepan and bring to boil. Reduce the heat and let them simmer for about 30 minutes. Drain with cold water and peel while still warm. Put aside.

Cut the dried apricots in small cubes.


Peel and chop the onions. Heat the hot plate and take medium saucepan. Put the sunflower oil with the beef in. Stir well and fry for couple of minutes. Then add the chopped onions. In couple of minutes more, flavor with the cinnamon, the cumin, the black pepper and the salt. Stir and continue to simmer. Add the dried apricots and the ready boiled chestnuts at the end. Mix well to blend all the flavors.


Take the half ready pumpkin out of the oven and stuff it with the beef mixture. Cover it with the lid again and bake for another hour. Finally, take it out carefully and plate scoop of the pumpkin together with each serving of stuffing. Enjoy!

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