Equipment
Ingredients
Pumpkin and Prep
- 2950 g sugar pumpkin
- 3 garlic
- 5 g salt
Stuffing
- 15 ml vegetable oil
- 100 g onion, finely chopped
- 240 g dried cranberries
- 2 g ground ginger
- 6 g ground allspice
- ⅛ g saffron threads
- 3 g orange zest, finely grated
- 475 g basmati rice
- 950 ml vegetable stock
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F).
Boil water in a kettle for the water bath later.
Slice the top off the pumpkin about 2.5cm (1 inch) below the stem to create a lid.
Scoop out and discard the seeds and fibrous pulp from the pumpkin interior using a large spoon.
In a large saucepan over medium-low heat, sauté the chopped onion in vegetable oil until soft, approximately 5 minutes.
Add the 2 minced garlic cloves to the pan and cook for 30 seconds until fragrant.
Stir the dried cranberries, ginger, allspice, saffron, and orange zest into the onion mixture.
Add the basmati rice to the pan and stir until the grains are coated and appear glossy.
Pour in the vegetable stock and bring the liquid to a boil.
Cover the saucepan, reduce heat to low, and simmer for 15 minutes.
While the rice simmers, rub the inside of the pumpkin cavity with the cut side of the halved garlic clove and season with salt.
Spoon the partially cooked rice mixture into the pumpkin cavity and place the lid on top.
Wrap the bottom 5-8cm (2-3 inches) of the pumpkin in a double layer of aluminum foil.
Place the pumpkin in a roasting pan and pour 2.5cm (1 inch) of boiling water into the pan.
Bake for 1 hour and 30 minutes at 200°C (400°F) or until a knife easily pierces the pumpkin flesh.
Remove from the oven and let the pumpkin rest for 10 minutes before discarding the foil.
Transfer to a platter and slice into wedges to serve.
Chef's Notes
- For easier handling and more even cooking, choose a sugar pumpkin (also known as a pie pumpkin) rather than a carving pumpkin, as they have thicker walls and a sweeter flesh.
- To ensure the stuffing is fully cooked and the rice is tender, the 15-minute simmer of the rice before stuffing is crucial. Don't skip this step, or you risk undercooked rice within the pumpkin.
- The water bath (step 14) helps to create a humid environment in the oven, which steams the pumpkin from the outside, ensuring it cooks through without drying out, and also prevents the bottom from scorching.
- Taste and adjust the spices in the stuffing before filling the pumpkin. The flavors will meld further during roasting, but it's good to have them balanced initially. Consider adding a pinch of nutmeg or cinnamon for extra warmth.
- If the pumpkin lid seems to be drying out during roasting, you can loosely tent it with foil. Ensure the foil wrapping on the base remains intact to prevent leaks.
Storage
Refrigerator: 4 days — Store in an airtight container; rice may become drier over time.
Reheating: Reheat individual wedges in the oven at 175°C (350°F) until warmed through.
