Roasted Pumpkin Bowls with Mushroom and Chestnut Stroganoff

Autumn is always an exciting time when it comes to food, with the harvest of so much fruit and veg that is actually in season, and the arrival of a few items we only see at this time of year. One of those, of course, is the pumpkin. Pumpkins hit our stores in October but don’t tend to stick around much after Halloween, so we do need to take full advantage of their short availability. If stored in a cool, dry place, the pumpkins you buy in October can last you a couple of months, so it is worth getting a couple extra if you want to eat pumpkin beyond the season. You can also chop them up, cook them and freeze them and be enjoying pumpkin pies and muffins for as long as you desire.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

These Roasted Pumpkin Bowls with Mushroom and Chestnut Stroganoff require a fresh, whole pumpkin, so you’ll want to make this in October or November. Getting the right size pumpkin is quite important, so that the bowl isn’t too big or too small. I chose them slightly on the smaller side of medium, so that the pumpkin’s diameter was about 6-7 inches (slightly larger than a soup bowl). This allowed me to get a good serving out of each half pumpkin and this recipe serves 4 at this size.

The pumpkin halves take about 3 hours to roast, so you’ll want to give yourself plenty of time to  have these ready for an evening meal, but they will impress the hell out of your dinner guests!

Although it looks fancy, this is a very easy dish to make. The stroganoff itself takes about 30 minutes to prepare and the rice is the pre-cooked packet kind you just heat in the microwave (you can, of course, serve your own home-cooked rice if you prefer). You can cook the stroganoff during the last half hour of the roasting time, or you can cook it in advance and reheat it in time to serve. If you’re cooking it in advance, add a splash of vegan milk before reheating to thin it out a little.

The chestnuts in this recipe are pre-cooked and available in supermarkets all year round. I know both Sainsbury’s and Morrison’s sell them from a brand called Merchant and they make a perfect seasonal addition to the stroganoff. The recipe is entirely gluten-free, just make sure that the vegan Worcestershire sauce you use is gluten free (the Biona one is).


Vegan pumpkin bowls and stroganoff

Roasted Pumpkin Bowls with Mushroom and Chestnut Stroganoff

Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Servings 4



    For the Roasted Pumpkins:

    • 2 fresh pumpkins about 6-7 inches in diameter
    • 5-6 tbsp olive oil
    • 1 tsp smoked paprika
    • ½ tsp ground cinnamon
    • Salt and black pepper

    For the Stroganoff:

    • 2 tbsp olive oil
    • 25 g vegan butter
    • 1 large onion sliced
    • 250 g chestnut mushrooms cut into chunks
    • 1 pack 180g pre-cooked chestnuts, halved
    • 3 large cloves garlic chopped
    • 1 vegetable stock cube make sure it’s vegan and gluten-free
    • 2 tsp English mustard
    • 4 tbsp vegan Worcestershire sauce make sure it’s gluten-free
    • 1 tsp smoked paprika
    • 2 tsp regular paprika
    • 400 ml vegan cream
    • 3 heaped tbsp vegan crème fraiche you can also use vegan yoghurt
    • A splash of vegan milk about 50ml
    • 2 tbsp nutritional yeast
    • A handful of fresh parsley chopped
    • Salt and pepper to taste

    To Serve:

    • 2 packets of pre-cooked wild and basmati rice
    • A handful of parsley leaves


    • Heat the oven to gas 6/200C/400F.
    • Cut a thin amount off the stalk and root of each pumpkin, to create a flat base for each bowl. Now cut the 2 pumpkins in half widthways. Remove and discard the seeds from each, lay them face up on 2 baking trays and drizzle over the olive oil. Rub the oil all over each pumpkin half. Season each one with the paprika, cinnamon and salt and pepper, then place both trays in the oven for about 3 hours, until the pumpkin flesh is cooked and tender. You will need to swap the trays over a couple of times during this time to ensure even cooking.
    • During the last half hour of roasting you can make the stroganoff. Heat the oil and vegan butter in a large saucepan or wok, then cook the onion and mushrooms together for about 10-12 minutes on a medium-high heat, until they have started to brown.
    • Add the chestnuts and cook for another 5 minutes or so, then put in the garlic and give it 2-3 more minutes, until the garlic flavours come out.
    • Now you can start to build up the sauce. Crumble in the veg stock cube and spoon in the mustard, then stir through and cook for a minute. Now add the Worcestershire sauce and the paprikas and give it another minute or two, until you have a really aromatic base.
    • Pour in the cream, the yoghurt and the milk, then add the nutritional yeast and the parsley. Bring to a gently simmer, stirring constantly, then simmer for 15-20 minutes, until you have a thick sauce. Season with the salt and pepper if desired.
    • Brink out the cooked pumpkin bowls and lay them onto plates. Heat the 2 packets of rice in the microwave according to the packet instructions, then divide the rice between the 4 pumpkin bowls. Spoon in the stroganoff, then top with a little parsley and serve immediately.
    Keyword pumpkin, roasted pumpkin, vegan stroganoff
    Tried this recipe?Let us know how it was!

    Vegan pumpkin bowls and stroganoff


    Check out my latest recipes

    Rhubarb and Blueberry Jam

    This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…

    Caramelised Red Onion Dip

    This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…

    Asparagus, Mushroom and Leek Pastries

    April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

    Vegan Meatballs in Tomato Sauce

    What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

    Vegan Enchiladas

    To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

    Spanish Lentils with Vegan Chorizo and Black Pudding

    I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

    Vegan Fudge Cookies

    We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

    Please follow and like us:
    Tweet 20

    Leave a Reply

    Wordpress Social Share Plugin powered by Ultimatelysocial
    Scroll to Top
    %d bloggers like this: