Stuffed Baked Pumpkin

Ingredients

• 1 pumpkin about 3 kg (e.g., buttercup squash or kabocha)
• 1 eggplant
• 2 onions
• 2 carrots
• 2 Garlic cloves
• 2 tbsp butter
• 2 tbsp raisins
• 1 tsp freshly grated ginger
• 1 tsp curry powder
• ground allspice
• Salt
• freshly ground pepper
• 400 ml Vegetable broth

Instructions

1. 1.

   Preheat the oven to 200°C (fan)

2. 2.

   Cut off a lid from the pumpkin and remove the seeds and fibrous strands. Scoop out the flesh with a spoon, leaving about a 2 cm thick wall. Dice the fruit flesh. Wash, trim, halve lengthwise, and slice the eggplant. Peel and cut the carrots into sticks. Peel the garlic and sauté it with the prepared vegetables in hot butter for 2-3 minutes. Stir in curry and allspice, season with salt and pepper, then deglaze with vegetable broth. Simmer for about 5 minutes and adjust seasoning.

3. 3.

   Fill the pumpkin with the mixture, place the lid back on, and set it on a baking sheet lined with foil. Bake in the oven for 30-40 minutes until the pumpkin is tender.