Whole baked pumpkin

Recipe from: 5/22/1997 12:00:00 AM
Ingredients 13
Servings 8
Time

Ingredients

  • kg
    whole pumpkin
  • 6
    slices wholewheat bread
  • 15
    ml
    olive oil
  • 25
    ml
    butter
  • 15
    ml
    Marmite spread
  • 2
    extra-large eggs
  • 500
    ml
    sour cream
  • 2
    ml
    nutmeg
  • 5
    ml
    thyme
  • 5
    ml
    mint
  • fresh parsley, chopped
  • salt and pepper to taste
  • 200
    g
    cheese, grated
 

Method

1 hr 30 min
 
Preheat the oven to 190 ºC (375 ºF) . Spray a large baking sheet with non-stick spray. Cut off the top third of the pumpkin and remove the seeds. Cube the bread. Heat the oil and butter in a pan and fry the bread cubes until brown. Remove from the pan and spoon into the hollow of the pumpkin. Mix the Marmite with 450 ml (1 4/5 c) boiling water. Stir well and pour into the pumpkin hollow. Blend the remaining ingredients and add to the pumpkin. Replace the pumpkin 'lid', cover with foil if desired and bake for one and a half hours or until the pumpkin flesh is soft. Carefully transfer the pumpkin to a pretty serving platter and serve. Serves 6-8.
 

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