Superfood Stuffed Pumpkin

  • Prep Time: 20mins
  • Cook Time: 60mins
  • Serves: 4

This mouth-watering recipe combines roasted pumpkin with a mushroom and rice filling that features a delicate balance of herbs and spices. Supercharged with deliciously nutrient-dense Goji Berries and Mushroom Superblend it provides your answer to the perfect Halloween vegan dish!

Made Using

Goji berries Pack

Goji berries

Mushroom SuperBlend Pack

Mushroom SuperBlend



  • 1 medium-sized pumpkin (1kg)
  • 250g basmati rice
  • 125g mushrooms
  • 1 onion
  • 2 cloves of garlic, minced
  • 3 TBSP olive oil
  • 3 TBSP orange zest
  • 50g chopped pecan nuts
  • 1 litre vegetable stock
  • 50g goji berries
  • 2 tsp Mushroom Superblend
  • ½ tsp of salt
  • 1 tsp Pepper
  • Handful fresh parsley and dill
  • 1 cinnamon stick
  • ¼ tsp nutmeg


  • Preheat the oven to 200C
  • Slice the top and remove insides of the pumpkin (set top aside for later)
  • Rub olive oil all over the pumpkin (inside and out) and season generously with salt and pepper
  • Bake pumpkin and its top for 30-40 minutes, or until tender at 200C
  • In a large pot add finely chopped onion and fry in olive oil until translucent
  • Add crushed garlic, chopped mushrooms, spices, orange zest, and Mushroom Superblend to the pot
  • Continue to fry until mushrooms turn golden
  • Stir in rice and pour in hot vegetable stock to the pot
  • Place a lid on the pot and reduce heat to a simmer for around 15 minutes until the liquid has been absorbed
  • Remove from heat, fluff up the rice, and stir in goji berries, pecan nuts and fresh herbs
  • Check the taste and season accordingly before filling your pumpkin with the mix

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