Cooking with PumpkinNo. 5073 · The 2026 edition
Whole Baked Pumpkin with Harissa Rice
A whole pumpkin stuffed with spicy harissa rice and roasted until tender—an impressive centerpiece for fall dinners.
Our own summary of the original — the full post and photos live at rebelrecipes.com.
This recipe turns a whole pumpkin into an edible bowl filled with a flavorful harissa-spiced rice mixture. After an initial bake, the pumpkin is stuffed with rice, tomatoes, walnuts, and aromatic spices, then baked again until tender. The reserved seeds are roasted with smoked paprika for a crunchy garnish.
Ingredients
Directions
- Preheat your oven to 180°C (350°F).
- Carefully cut the top off the pumpkin and scoop out all the seeds, setting the seeds aside.
- Set the pumpkin on a baking tray, drizzle with olive oil, and sprinkle with sea salt.
- Place the pumpkin lid on the tray next to the pumpkin and bake for 45 minutes.
- Cook the rice according to the package directions.
- In a frying pan over medium heat, cook the chopped red onion in 1 tablespoon olive oil for 7-8 minutes until soft.
- Add the crushed garlic, cumin seeds, oregano, and smoked paprika and fry for another minute.
- Stir in the harissa paste, can of chopped tomatoes, and cooked rice.
- Cook for 5-6 minutes, then mix in the toasted walnuts, fresh thyme, salt, and pepper to taste.
- Take the pumpkin out of the oven, carefully fill it with the rice mixture, cover with the lid, and bake for another 20 minutes.
- While the pumpkin bakes, remove any flesh from the reserved seeds, rinse them clean, and spread on a baking tray.
- Drizzle the seeds with 1 tablespoon olive oil, sprinkle with sea salt and 1/2 teaspoon smoked paprika, and toss to coat.
- Roast the seeds for about 10 minutes until toasted, then serve alongside the stuffed pumpkin.
More photos
Photos hosted by rebelrecipes.com.
