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Pumpkin Surprise

Serves: 6-8


125ml uncooked Rice

1 medium Pumpkin

Salt and pepper to taste

30ml Oil

1 Onion, chopped

2 big Carrots, sliced and cooked

1 Aubergine, cut into chunks

2 Tomatoes, chopped

1 green Bell Pepper

500ml Chicken Stock

10ml Salt

5ml mixed Herbs


  1. Pre-heat oven to 180˚C (350 ˚F)
  2. Prepare the rice according to the instructions on the packet.
  3. Cut a slice off the top of the pumpkin and scrape out the seeds and fibres.
  4. Sprinkle the inside of the pumpkin with salt and pepper.
  5. Heat the oil and fry the onion until soft.
  6. Stir in the rice and the vegetables and cook for 5 minutes.
  7. Add the chicken stock, salt and mixed herbs and bring to the boil.
  8. Spoon the mixture into the pumpkin and cover with the slice hat was cut off.
  9. Place on a greased baking pan and bake for 1½ hours or until the pumpkin is soft to the touch.
  10. Serve from the pumpkin, scooping out the rice mixture and the pumpkin flesh.

Tip: Remember to salt the Aubergine first to get rid of the bitter taste.


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

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