Autumn stuffed pumpkin

Ingredients for 4 servings:

• 4 pumpkins (Hokkaido)
• 1 cup millet
• 1 large onion(s), red
• 1 large onion(s)
• 1 carrot(s)
• 1 bulb(s) of fennel
• 1 stalk(s) celery
• 1 red bell pepper
• 5 tomatoes, dried
• 8 plums, dried
• 10 apricots, dried
• 1 handful of cashew nuts
• 1 pear(s) (Williams Christ)
• 1 garlic clove(s)
• tsp Garam Masala
• 1 pinch of ginger powder
• 2 cups salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan, seasonal

Wash the pumpkins, cut off the tops and set aside, hollow them out, and remove the seeds. To allow the pumpkins to stand upright, cut a small, flat piece off the bottom. Preheat the oven to 225°C (425°F). Brush the pumpkins inside and out with olive oil and bake for 25 minutes. For the filling, finely chop all the ingredients except the dried fruit, sun-dried tomatoes, and pear, and fry them one at a time. Meanwhile, boil the millet in 2 cups of lightly salted water for 7 to 8 minutes. Then mix the millet and the remaining ingredients. Season the filling with salt, pepper, a pinch of cinnamon and sugar, a pinch of ginger powder, and garam masala. Fill the pumpkins, put the lids on, and bake for another 20 minutes at 200°C (400°F).