Pumpkin stuffed with lamb

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6 portions


85 minutes


  1. A small pumpkin 20 to 25 cm (8 to 10 in) in diameter
  2. 1 Spanish onion, in medium-sized pieces
  3. 1 stalk of celery, thinly sliced
  4. A little olive oil
  5. 480 g (1 lb) ground lamb
  6. 2 carrots, grated
  7. 400 g (2 cups) canned diced tomatoes
  8. 240 gr (8 oz) Polish garlic sausage, cubed
  9. ¼ tsp (¼ tsp) oregano
  10. ¼ tsp (¼ tsp) rosemary
  11. 1 tbsp (15 ml) potato starch
  12. 300 gr (10 oz) of grated cheese to gratin


  1. Cut a lid in the top of the pumpkin, it can be put back in place for cooking and empty the pumpkin.
  2. Sweat the onions and celery over low heat in the oil. In a saucepan, brown the lamb. Add the onions and celery, carrots, tomatoes, sausage and herbs. Simmer over low heat until the vegetables are cooked.
  3. Thicken with potato starch.
  4. Remove from heat as soon as small bubbles reappear.
  5. Heat the oven to 180°C (350°F).
  6. Stuff the pumpkin with the mixture, alternating with the cheese.
  7. Bake for about 1 hour, until the pumpkin starts to sag.
  8. Scrape the inside edges of the pumpkin to serve pumpkin pulp with the stuffing.

Chef’s Tip

To serve one pumpkin per person, use 6 mini pumpkins, adjusting the baking time to around 45 min.