The ideal time to make pumpkin in foil is when the weather is changing in the autumn say’s Regina von Planta. This is an original dish that looks very attractive. One small pumpkin is a very generous helping for one person and our ingredients are for one pumpkin only.


  • 1 small pumpkin
  • 1 medium size onion
  • 2 slices of prosciutto or cured ham
  • 2 slices of cooked ham
  • 100g smoked bacon in cubes
  • 250ml crème fraîche or sour cream
  • 1 tsp ground cumin Salt and pepper


1Finely slice the onions and fry them in a bit of olive oil in a pan. Cut the cured ham and the cooked ham into thin strips. In a bowl, mix together the onions, the ham, the smoked bacon cubes and the sour cream. Add the cumin and stir well. Add pepper and a little salt.

2Cut the top off the pumpkin as if it were a hat. Cut into the pumpkin with a curved knife and take out all the seeds with a spoon, but leave the flesh on the pumpkin. Stuff it with the ham and onion mixture. Place the ‘hat’ on the pumpkin and wrap it in aluminium foil.

3Preheat the oven to 250°C and leave to cook for at least 50 minutes. In order to test whether it is cooked through lift the ‘hat’ and plunge a knife into the flesh of the pumpkin. Once it is soft take it out. It is important that the skin does not break.

4Our suggestion: add a small handful of Porcini or Chanterelle mushrooms to the stuffing.


First printed in our sister publication France Today

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