How To Make Cinderella Pumpkin At Home

The recipe for today is Cinderella pumpkin. Pumpkin is the main ingredient in this recipe. A whole pumpkin is emptied and then, stuffed with other vegetables and pork sausage to make this dish.

This recipe originated in France and was famous during the 1880s. This Cinderella pumpkin is also known as Rouge Vif D’Etampes in french. People mostly eat it during winters.

To make Cinderella pumpkin, cook sausages and then mushrooms in a pan. Add butter, add garlic, celery, and onion to the pan. Cook them for some time. Then, add berbere and cardamom to it. Add chicken stock, peas, salt, potatoes, and carrots to it. Add the mushrooms and sausages back and add the tomatoes to it. Stuff this mixture in a pumpkin and bake it for an hour.

This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.

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Ingredients For Cinderella Pumpkin

Olive Oil 3 teaspoons
Pork Sausages4
Mushrooms (sliced)12 ounces
Butter1 teaspoon
Garlic (minced)6 cloves
Celery Stalks (chopped)1 cup
Berbere Spice Blend1 ½ teaspoon
Chicken Stock2 ½ cups
Kosher Salt¾ teaspoon
Ground Cardamom¼ teaspoon
Frozen Black-Eyed Peas1 ¾ cups
Baby Red potatoes½ pound
Carrots (chopped)2
Whole Pumpkin10-15 pound

How Much Time It Will Take?

Preparation timeCooking timeTotal time
1 hour1 hour2 hours

Cinderella Pumpkin Recipe

Cinderella Pumpkin
  1. Take a sauté pan and add 1 teaspoon of olive oil in it.
  2. Now, add the sausages to the pan. Cook them for around 6 minutes until they are brown from the sides.
  3. After they are cooked, cut them into thick slices and keep aside.
  4. Add 1 teaspoon of olive oil to the same pan. Add mushrooms to it and sauté them for 5 minutes.
  5. Now, put these mushrooms with the sausages. Add butter to the pan. Also, add garlic, celery and onion and cook this mixture for about 6 minutes.
  6. Add berbere and cardamom to it. Continue to sauté for 1 minute. Now, add chicken stock, peas, salt, potatoes and carrots. Add the sausages and mushrooms back to the pan.
  7. Cook them for another 20 minutes on low flame.
  8. Cut the top of the pumpkin and remove seeds and strings. Cover the pumpkin with foil and place it in a roasting pan or baking dish.
  9. Preheat the oven to 350oF and add chopped tomatoes into the sausage mixture and stir.
  10. Now, carefully pour the mixture of sausages and tomatoes on the top-notch of pumpkin and place it inside the oven.
  11. Bake it for about 1 hour and 10 minutes until the pumpkin is fully cooked and is tender.

Nutritional Facts Of Cinderella Pumpkin

Fat11.3 g
Protein13 g
Iron3 mg
Cholesterol16 mg
Sugars8 g
Carbohydrates36 g
Calcium90 mg

How To Make Cinderella Pumpkin at Home | Video

Video by Yummy Quickies

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