Hokkaidopumpki filled with chestnut, mushrooms and nuts served with a ginger-joghurt dip

Per portion


45 mins




393 calories


Vegetarian recipe


  • 100g basmati rice
  • salt, pepper, cayennepepper
  • 2 Hokkaido pumpkins, +_ 500g
  • 3 Tsp olive oil + 3 Tsp rapeseed oil
  • currypowder
  • 2 red onions
  • 1 garlic
  • 200g mushrooms
  • 50g chestnuts
  • 50g butter
  • 50g cranberries (dried)
  • 50g nuts
  • 200g feta
  • 200ml water
  • 1 piece of ginger
  • 0,5 orange (organic) 1 Tsp juice + 1 tsp orange peel
  • salt and pepper
  • 300g greek joghurt
  • coriander


For the pumpkin:

Preheat oven to 180 degrees (above and below heat).

Halve Hokkaidos and remove the seeds. Put the pumpkin halves in an ovenproof form.

Cook rice according to the package instructions. Drain.

Mix 2 Tbsp olive oil and 2 Tbsp rapeseed oil, salt, pepper, curry powder, cayenne pepper. Then sprinkle the pumpkinmeat with it.

Finely chop the onions and garlic. Clean mushrooms and cut them into small pieces. Chop chestnuts and nuts.

Heat half the butter and the remaining oil, fry the garlic and onions in them and add mushrooms.

Fry for about 3-4 minutes. Then add the chestnuts and nuts and fry for another 2 minutes.

Then add cranberries and rice and simmer briefly. Season with salt and pepper.

Dice and add feta.

Fill the hokkaido halves and spread the remaining butter over the filling.

Pour water. Bake pumpkin halves on the middle rail for 35-40 minutes. Cover with baking paper for the first 20 minutes.

For the dip:

Peel ginger and finely rub.

Mix ginger, orange juice, orange zest with yoghurt.

Season with salt, pepper and coriander.

Arrange the pumpkin with the dip.