Skip to Content
icon
×
image

Pumpkin Potjie

Let’s not forget the vegetarians and vegetable lovers. The hollowed out pumpkin stuffed with well-flavoured vegetables adds a bit of drama and good health to any campfire feast.
Pumpkin Potjie
  • icon
  • icon

You Will Need:

Main Dish
Gremolata
  • ½ cup (125 ml) chopped origanum or chopped parsley
  • 3 cloves garlic, crushed
  • 1 T (15 ml) grated lemon rind

Ina’s Tip

Tip from Susan Sutherland: Put butter and cinnamon sugar in the pumpkin, close the 'lid' and cook as above.

Method:

Cut a ‘lid’ from the top of the pumpkin. Scoop out and discard the pips. Keep pumpkin on one side. Oil the potjie. Place the pumpkin into the potjie. Mix all the vegetables together in a mixing bowl. Season with Vegetable Spice and toss with olive oil, Roasted Red Pepper Pesto and Tikka Curry Cook-In Sauce. Season the inside of the pumpkin with Vegetable Spice. Pack the vegetables into the hollowed out pumpkin. Mix the Vegetable Stock with the water and pour it into the pumpkin. Replace the pumpkin lid and then the lid of the potjie. Cook on low coals and place a shovel full of coals onto the lid as well, so the pumpkin bakes from all sides. Cooking time is about 1¼ hours. Or bake in the oven at 180 °C for 1 hour.

To Serve

Scoop out a helping of pumpkin and vegetables. Mix the Gremolata ingredients together and sprinkle a little over each serving.

Pumpkin Potjie

Let’s not forget the vegetarians and vegetable lovers. The hollowed out pumpkin stuffed with well-flavoured vegetables adds a bit of drama and good health to any campfire feast.
Pumpkin Potjie

You Will Need:

Main Dish
Gremolata
  • ½ cup (125 ml) chopped origanum or chopped parsley
  • 3 cloves garlic, crushed
  • 1 T (15 ml) grated lemon rind
Ina’s Tip

Tip from Susan Sutherland: Put butter and cinnamon sugar in the pumpkin, close the 'lid' and cook as above.

Method:

Cut a ‘lid’ from the top of the pumpkin. Scoop out and discard the pips. Keep pumpkin on one side. Oil the potjie. Place the pumpkin into the potjie. Mix all the vegetables together in a mixing bowl. Season with Vegetable Spice and toss with olive oil, Roasted Red Pepper Pesto and Tikka Curry Cook-In Sauce. Season the inside of the pumpkin with Vegetable Spice. Pack the vegetables into the hollowed out pumpkin. Mix the Vegetable Stock with the water and pour it into the pumpkin. Replace the pumpkin lid and then the lid of the potjie. Cook on low coals and place a shovel full of coals onto the lid as well, so the pumpkin bakes from all sides. Cooking time is about 1¼ hours. Or bake in the oven at 180 °C for 1 hour.

To Serve

Scoop out a helping of pumpkin and vegetables. Mix the Gremolata ingredients together and sprinkle a little over each serving.

Basket

Your Basket is Empty