Some days, the only way to let winter slip off your skin
is to roast something earthy.
This stuffed pumpkin is filled with smoky bacon, mushrooms cooked dry for depth,
a touch of soy sauce for umami,
a splash of wine to deglaze,
cream, and parmesan.
Simple ingredients.
Slow cooking.
Deep comfort.
I’ll share the wine pairing in a separate short.
Cook with confidence.
From my French kitchen to you.
(Recipe in the comments.)
4 Comments
Stuffed Pumpkin
Smoked bacon, mushrooms, soy, wine, cream & parmesan
Serves 2–4
Ingredients
1 small pumpkin (potimarron / kabocha works beautifully)
Olive oil
100–150 g smoked bacon (lardons)
200 g mushrooms
1 onion
1 garlic clove
A small splash of soy sauce
A small glass of dry white wine (for deglazing)
2–3 tbsp cream
A handful of grated parmesan
Fresh parsley
Black pepper
1⃣ Pre-cook the pumpkin
Slice off the top and remove the seeds.
Brush the inside lightly with olive oil.
Roast at 180°C / 350°F for 25–30 minutes, until just beginning to soften.
(It should still hold its shape — it will cook again later.)
2⃣ Mushrooms — dry pan method
Finely chop the mushrooms.
Place them in a hot pan without any fat.
Let them release their water and start to brown.
This step concentrates flavour and prevents them from becoming slippery.
Once lightly golden, add a small knob of butter, the minced garlic, and chopped parsley.
Remove from the heat.
3⃣ Bacon & onion base
Cook the smoked bacon gently.
Add the finely sliced onion.
Let it soften and lightly caramelise.
Deglaze with a small glass of dry white wine.
Let it reduce.
Add a splash of soy sauce —
this brings umami depth and ties everything together with the mushrooms.
4⃣ Bring it together
Combine mushrooms with the bacon-onion mixture.
Stir in the cream.
Add grated parmesan.
Season with black pepper (careful with salt — soy and bacon already bring plenty).
5⃣ Final roast
Fill the pre-roasted pumpkin.
Return to the oven for 20–25 minutes.
The top should be golden, the pumpkin tender.
If you love deep flavour and no-rush cooking, you’re in the right place.
Subscribe — we’re just getting started.
Looks very comforting ! Can’t wait to make it 👍
Looks absolutely delicious – I'll definitely try it – thank you!!