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Stuffed Baked Pumpkin

Stuffed Baked Pumpkin


  • 1 medium size pumpkin or 2 mini pumpkins
  • olive oil

For the filling

  • 1/2 onion , finely chopped
  • 1/2 cup pearl barley
  • 1 1/2 cups organic chicken stock
  • 3 large tomatoes , diced
  • 1 zucchini , diced
  • 1 celery stick , diced
  • 1/4 cup peas
  • 1/4 cup chopped parsley
  • Celtic sea salt + pepper (optional)


  • Preheat oven to 180 degrees C (350 degrees F)
  • Wash and cut the top off the pumpkin, scoop out the seeds and fibre; set aside

For the filling

  • Saute the onions in a frying pan (use one that has a lid) until tender
  • Add all the remaining ingredients and bring to the boil
  • Cover with lid, lower heat to a simmer & cook for approximately 20 min or until the pearl barley is cooked through (if the filling is too dry add a little extra stock or water so the filling is quite moist)
  • Place pumpkin on a baking tray and stuff with the filling mixture; pop pumpkin lid on and brush/spray with olive oil; wrap pumpkin in foil
  • Bake for 2 hrs or until tender. Test by piercing the flesh with a sharp knife
  • Remove foil and pop under the grill for a few minutes if you would like it nicely browned on top
  • Cut into portions or scoop out the flesh and mash (depending on your child's chewing ability)


You can eat the pumpkin skin
Use any vegetables that you have handy. You could also add currants, nuts, etc.
Divide into portions and freeze