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- 11-02-2025 Revised and improved
Stuffed Hokkaido pumpkin with minced meat is the most delicious way to make the most of pumpkin season. The pumpkin stuffed with minced meat is easy to prepare in the oven and perfect for the whole family! The recipe combines autumnal flavors with regional, sustainable ingredients.
Autumn is pumpkin time and our stuffed Hokkaido pumpkin with minced meat is the perfect recipe for the cold season. The nutty pumpkin harmonizes wonderfully with the hearty minced meat and cheese filling. What’s particularly practical is that the pumpkin can be eaten with the peel on, which makes preparation quick and easy. The gluten-free, low-carb dish is ideal for anyone who wants to avoid grains. The stuffed pumpkin also looks great and is perfect for an uncomplicated dinner with guests. If you like, the recipe can also be modified with rice and spinach, for example.
Ingredients for the pumpkin with minced meat in the oven: Regional organic quality with the Bavarian organic seal
The ingredients for our stuffed pumpkin with minced meat come from sustainable, organic farming. You can recognize this by the white and blue Bavarian organic seal, which stands for the highest quality and guarantees controlled organic cultivation. All products with the seal have an organic quality that exceeds the legal standard. It also promises regionality from Bavaria. The Bavarian organic seal stands for the avoidance of chemical-synthetic pesticides and fertilizers as well as species-appropriate animal husbandry.
The products are available in supermarkets, online shops and from direct marketers. Next time you go shopping, see if you can see the ingredients for the stuffed pumpkin with minced meat with the Bavarian organic seal. Because in doing so you support regional agriculture and a sustainable lifestyle for people and animals!
Suitable recipe recommendations
Minced meat from the Kirchthann organic farm as the main ingredient for the stuffed pumpkin in the oven
An absolute highlight of our recipe with the Hokkaido pumpkin is the organic minced meat from the Kirchthanner Biohof in Upper Bavaria. We were able to get to know the organic farm and the family personally and are thrilled because this organic farm stands for traditional, sustainable agriculture and animal welfare. The pigs have plenty of space to run around on terraces and (orchard) meadows and can decide for themselves when they want to be out in the fresh air. As in nature, the piglets stay with their mothers for over 8 weeks. This means the pigs have a stress-free life with lots of fresh air and exercise, which is reflected in the high quality of the meat. The farm also operates a circular economy in which animal husbandry and agriculture are harmonized in order to maintain natural soil fertility. Our pumpkin stuffed with minced meat is a sustainable recipe.
Stuffed Hokkaido pumpkin with minced meat is the most delicious way to enjoy the pumpkin season. The recipe combines autumnal flavors with regional, sustainable ingredients. The pumpkin stuffed with minced meat is easily prepared in the oven!
Baking tray with baking paper
large pan
Cutting board and knife
350G
Information for 4 Portions with side dish
Preheat the oven to 180°C and line a baking tray with baking paper.
Wash the pumpkin, cut off the top and use a spoon to scoop out all the seeds down to the pulp.
800 g Hokkaido pumpkin
Tip: If the pumpkin is very uneven at the bottom, cut off a thin slice so that it stands firmly.
Rub the inside of the pumpkin with a little oil and season with salt. Put the lid on and pre-bake for 10 minutes.
Peel and finely dice the onion and garlic, cut the leek into fine rings and the tomato into cubes.
1 onion, 1 garlic clove, 1 stick of leek, 1 large tomato
Heat oil in a large pan and fry the onion with the minced meat. Turn carefully as soon as the minced meat is cooked through on the underside.
Oil, 300 g minced meat
Add the garlic, leek and diced tomatoes and fry again until the minced meat is completely cooked through. Add the crème fraîche, tomato paste, salt and pepper and heat for another 2-3 minutes.
2 tbsp tomato paste, Salt, Pepper, 150 g crème fraîche
Stuff the minced meat mixture alternately with the cheese into the pre-baked pumpkin and put the lid back on.
80 g grated cheese
Bake at 180°C for about 20-30 minutes until the pumpkin is soft.
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Tips:
- The recipe is suitable for 2 people on its own or with a side dish such as rice or baguette and salad for 4 people.
- Spices such as paprika powder, coriander seeds, cumin and chili go well with the filling.
- Fresh herbs such as parsley also taste good and look pretty when served.
- All ingredients used bear the Bavarian organic seal and are therefore regional and sustainable.
