Adapted from a German cooking book.

Ingredients for 4 people


1 pumpkin (circa 2kg)
350g chopped tomatoes (natural or tinned)
1 onion
1 leek
Olive or vegetable oil
600gr minced beef meat (organic, grass fed) or substitute with a few more leeks and kale for a vegetarian Autumn dish
1 tablespoon tomato puree
100ml vegetable stew (I tend to use a bit more)
Salt, pepper
1-2 teaspoon paprika


Cut the top quarter of a pumpkin; remove seeds with a ice cream spoon, keep 400gr of pumpkin meat and cut in small pieces; keep the emptied pumpkin if you want to serve the ragout in it; chop the onion and leek into small pieces.

Heat oil in a deep frying pan; add onions and meat loaf; add the pumpkin pieces once meat is done; once the pumpkin is soft and tender add the chopped tomatoes, tomato puree and stew; season with salt, pepper and paprika to your liking; leave to simmer for 10 minutes; stir occasionally;

Once cooked return ragout into pumpkin for service and garnish with parsley; enjoy this warm ragout on a cold autumn day!