Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Veggie Stuffed Pumpkin

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Tender, sweet, Veggie Stuffed Pumpkin filled with tasty broccoli and mixed vegetables topped with cheese or (vegetarian) nutmeg.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stuffed pumpkin with veggies, peas, carrots and broccoli and topped with melted cheese

Veggie Stuffed Pumpkin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author:
  • Prep Time: 20 minutes
  • Bake Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hours
  • Yield: 4 1x
  • Cuisine: Vegetables, Soup
  • Diet: VegetarianDiet


Delicious veggie stuffed baby pumpkin. Yummmmm. My husband is having his without cheese (vegetarian) so he enjoyed it sprinkled with nutmeg. Mine is covered in melted cheese.


Units Scale
  • 1 baby pumpkin halved and seeded
  • 1 stock cube
  • 4 Tblspns ghee
  • 1/2 head broccoli cut into florets
  • 1 cup frozen mixed veg
  • 1 spring onion
  • 1 small green pepper
  • 1 small yellow pepper
  • 1 tsp garlic powder
  • Crack of himilayan pink salt
  • Vegetable spice
  • Grated cheese (optional)
  • Nutmeg (optional)


Boil the broccoli in the stock till just tender.

Drain and cook the pumpkin in the same water till the flesh is soft.

Set aside on a baking tray and rub with some butter or ghee.

Season and add the spices

Fry the veg in the rest of the ghee then combine with the broccoli and fill the pumpkin halves.

Top with cheese or nutmeg then bake at 200C for 20 mins


Prepared, tried and tested by Caashifa Adams Young


  • Serving Size: 1
  • Calories: 241
  • Sugar: 6
  • Sodium: 322
  • Fat: 17
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 5
  • Protein: 7
  • Cholesterol: 42
Recipe Card powered byTasty Recipes

How about a different kind of pumpkin – not fresh but Pumpkin Seeds: Gluten-Free with

Copyright © 2024 – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Veggie Stuffed Pumpkin”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star