This one takes some time but can be done ahead. Well worth the effort.

Serves 4-6

Preheat Oven to 350


3- Small Baking Pumpkins ½ per person

2 cups brown rice cooked see below

1 large onions diced

1 cup celery diced

¼ cup of golden raisins

6 T vegetable oi

¾ T garlic

¾ T grated fresh ginger

1 tsp. turmeric powder

1 tsp coriander powder

½ tsp chili powder

1 TB cinnamon


1 can tomato paste

1 cup water

3 cup Vegetable Broth

bay leave


*Pumpkin sweetener Combine the following in a bowl for Pumpkin

½ cup Beet Juice Sweetener (if not worried about sugar you can use brown sugar)

½ cup Sorghum (if not worried about sugar you can use brown sugar)

Chopped parsley for garnish

1 cup of yogurt (soy yogurt for vegans)


Prepare Rice

Thoroughly wash Rice.  Dry rice in a cast iron pan (gives it a nutty flavor). Add  3 cup vegetable broth. Add bay leave.  Cover Pot Tightly, bring to boil, reduce heat and simmer for 40 minutes. After 40 minutes turn off heat and leave on stove covered until you need.


Wash, Cut in  ½. Scoop seeds. Place in Baking dish upright. Season with salt and pepper, grated nutmeg, and sweeten with  *pumpkin sweetener. Add  ¼” of water to the pan. Cover tightly with foil. Bake in 350 degree oven for one hour.


Heat oil in a medium heavy bottom pan. Add the onion, celery, tomato puree and cook on medium-low heat until it is golden, about 10 minutes. Then add raisin, ginger, garlic, turmeric, coriander powder, cinnamon, and chili powder and stir for 1 minute or until fragrant.

Now add tomato paste or puree, water, and salt, bring to a boil, while stirring.

Combine this mixture with rice mixture.

Fill each pumpkin. Heat pumpkins before serving  Top with a dollop of yogurt and chopped parsley.

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