Pumpkin stuffed with rice and vegetables

Ingredients

• 1 pumpkin (about 1.5 kg, muscat, Hokkaido)
• 200 g basmati rice
• Salt
• 4 tomatoes
• 2 stalks celery
• 2 shallots
• 1 Garlic clove
• 100 g green beans
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• cardamom (ground)
• 1 tsp turmeric
• 1 tsp fresh grated ginger
• 100 ml Vegetable broth
• Pepper (freshly ground)
• 2 tbsp coriander (coarsely chopped)

Instructions

1. 1.

   Cut off the top of the pumpkin and remove the seeds and fibrous strands. Scrape out the flesh with a tablespoon, leaving about 1.5 cm walls, and dice it.

2. 2.

   Cook the rice in 300 ml boiling salted water until very firm. Let cool. Boil the tomatoes briefly, shock them, peel, core, and dice. Wash, trim, and slice the celery stalks. Peel the shallots and garlic; cut the shallots into rings and the garlic into slices. Wash and trim the green beans. Wash, halve, trim, and dice the bell peppers. Sauté the celery with the shallots and garlic in hot oil, add the peppers and beans, season with a touch of cardamom, and taste with turmeric.

3. 3.

   Add the tomatoes, pumpkin, ginger, and broth; stir in the rice and season with salt and pepper. Fill the hollowed pumpkin, replace the top, and tie it with kitchen twine. Steam in a steamer basket for 30–40 minutes until cooked through. Remove the twine and serve sprinkled with coriander.