1   medium sized orange pumpkin (seeds removed and kept for later,see my recipe)

1   whole grated carrot

1   whole grated parsnip

½   head of grated celeriac

1   grated courgette

3  onion free sausages (good quality organic, 85% meat minimum)/ you can substitute with ground turkey/chicken/beef

1.  tbsp  mascarpone cheese

1.  handful of chopped flat-leaf parsley

1.  tsp grated fresh ginger and or grated fresh turmeric would work great

1.  large clove of garlic not peeled top & tail leave skin on & pop a cross in the back to release flavour

200ml cold water (or enough to just cover)


Put all ingredients into your pumpkin.

Squeeze out the sausage into little balls and place on top of the vegetables, now add the water.

Put the pumpkin lid on and pop in the oven for around 50 mins. The cooking time will vary depending on the size of your pumpkin; mine took around 50 minutes at 180° C / 360° F.

When the pumpkin is cooked, carefully remove from the oven and lift the lid, stir everything and serve.

Sprinkle with a little flat-leaf parsley…..VOILA!

A perfect dish to pop in the oven whilst you’re out TRICK OR TREATING to come home to a warming chowder. I eat mine with a fresh chunk of wholemeal crunchy oven-fresh bread and a little unsalted goats butter…. Yum yum….

Chefs Tip

If you prefer not to use pork try using ground turkey, flavourings to add to the meat would be, one twist of freshly ground black pepper, ¼ tsp cumin powder & ¼ tsp cinnamon.