Autumn is pumpkin season – and when filled, this seasonal classic becomes a real highlight. Small Hokkaidos are particularly suitable for stuffing, as they are aromatic and can be eaten with the skin on.
In this recipe, savory venison mince meets tomatoes, aubergine, bell peppers, and wild mushrooms. Feta provides a creamy-salty note at the end.
Ingredients (for 4 people)
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4 small Hokkaido pumpkins
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500 g venison mince (alternatively beef mince)
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2 onions
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2 cloves of garlic
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5 tomatoes
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2 aubergines
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2 bell peppers
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1 chili pepper (optional)
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2 tbsp tomato paste
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1 handful dried wild mushrooms
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200 ml white wine
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200 g feta
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1 tbsp oil
Spices:
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1 tsp sweet paprika powder
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½ tsp smoked paprika powder (optional)
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½ tsp thyme or rosemary
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Salt & pepper
Preparation
1️. Prepare the pumpkins
Cut off the tops of the Hokkaidos and remove the seeds with a spoon.
Lightly salt the inside of the pumpkins.
2️. Soak mushrooms
Soak dried wild mushrooms in hot water for approx. 15 minutes.
Chop the mushrooms finely.
Keep the soaking water – it adds extra flavor.
3️. Prepare the filling
Heat oil in a pan or Dutch oven.
Sear the minced meat.
Finely chop the onions and garlic and fry them with the mince.
Dice the aubergines, bell peppers, and tomatoes, finely chop the chili, and add everything.
Stir in the tomato paste and roast briefly.
Add the mushrooms along with some of the soaking water.
Deglaze with white wine.
Season with paprika powder, thyme, salt, and pepper.
Simmer gently for approx. 15–20 minutes until the mixture has slightly thickened.
4️. Stuff & Bake
Fill the pumpkins with the mince mixture.
Sprinkle with crumbled feta.
Place the filled pumpkins in an oven dish or Dutch oven.
Place the lid on or cover with aluminum foil.
Cook at 180 °C indirect heat for approx. 45–60 minutes until the pumpkins are soft (test with a knife).
Cook uncovered for the last 10 minutes so the feta browns slightly.
Serve
Serve directly from the Dutch oven or dish.
Perfect with fresh baguette or an autumnal salad.
💡 Tip
- Also delicious with lamb or beef mince.
- For a vegetarian option, replace the mince with lentils or couscous.
Many thanks to Vom Wald in den Mund for the inspiration and photos!
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