Pumpkin Supper
A hearty and flavorful pumpkin filled with tender lamb or meatballs, seasoned with spices, and baked to golden perfection—perfect for entertaining or cozy family dinners.
Ingredients
- 1 medium pumpkin ⓘ
- 1/4 cup oil ⓘ
- 3 pounds cubed lamb or 3 pounds meatballs made with ground lamb shaped into 1-inch balls ⓘ
- 4 cloves garlic, minced ⓘ
- 1 to 2 medium onions, chopped ⓘ
- 4 tablespoons flour ⓘ
- 1 teaspoon chili powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 tablespoon brown sugar ⓘ
- 4 cups chopped peeled tomatoes with juice ⓘ
- 1/4 cup brandy
- 1 cup strong beef stock ⓘ
- salt and pepper to taste ⓘ
Instructions
- Slice the top off the pumpkin and scoop out the seeds.
- Adjust the pumpkin size by slicing the bottom if needed to fit your oven, then replace the lid.
- Remove the pumpkin meat with a melon baller without breaking the shell.
- Set aside the pumpkin shell and meat.
- In a large skillet, sauté lamb cubes or meatballs in oil until browned; remove and set aside.
- In the same oil, cook chopped onion, minced garlic, and pumpkin meat until onions are translucent.
- Stir in flour, chili powder, cinnamon, and brown sugar; cook for 5 minutes.
- Add chopped peeled tomatoes with juice, brandy, beef stock, and cooked meat; season with salt and pepper.
- Simmer lamb cubes uncovered for 1 hour, or meatballs for about 20 minutes, until sauce thickens.
- Pour the mixture into the pumpkin shell, replace the lid.
- Bake at 350°F (175°C) for 35 minutes or until the pumpkin is golden.
Tips & Substitutions
For a richer flavor, consider using a combination of lamb and beef in the meat mixture. Ground turkey or chicken can also be substituted for a lighter option. If you're short on time, pre-cut pumpkin can be found at some grocery stores. Additionally, you can adjust the spices to your preference, perhaps adding a pinch of nutmeg for warmth similar to Mediterranean recipes.
Serving Suggestions
Serve the pumpkin supper as a centerpiece dish, with a fresh green salad on the side for a refreshing contrast. Crusty bread is perfect for soaking up the sauce. This dish pairs beautifully with a side of Zucchini Mousaka for a complete meal that celebrates autumn flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pumpkin in an oven preheated to 350°F (175°C) and bake for about 20 minutes, or until heated through. Alternatively, remove the filling and microwave in a covered dish until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Supper contains roughly 654 calories, with 12g protein, 68g carbohydrates, and 39g fat. It is an excellent source of vitamin C (55% of the Daily Value), vitamin A (29% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1238mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute lamb with beef, pork, or even a mix of ground meats. For a vegetarian version, use hearty vegetables like mushrooms and lentils to create a filling.
Is it necessary to bake the pumpkin?
Baking the pumpkin enhances its sweetness and allows the flavors to meld beautifully. However, if you're short on time, you can serve the filling separately without the pumpkin shell.
How do I know when the pumpkin is done baking?
The pumpkin is done when its skin turns golden and it offers slight resistance when pierced with a fork. The filling should be bubbling and fragrant, indicating that it's cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).