Prep Time 30 Min Cook Time 120 Min Ready in 150 Min Servers 4 Pumpkins with bean stew
4 x 550g golden nugget pumpkins 1 tablespoon olive oil 2 tablespoons butter 1 large leek, thinly sliced 2 carrots, peeled, diced 2 parsnips, peeled, diced 2 tablespoons plain flour 1 1/2 cups Campbell's Real Stock Vegetable 400g can butter beans, drained, rinsed 1 tablespoon lemon thyme leaves 1/2 cup walnuts, roughly chopped 100g goat's cheese, crumble
1. Preheat oven to 200°C. Slice tops off pumpkins. Set aside. Using a teaspoon, remove seeds and pulp from each pumpkin. Brush insides with oil. Season with salt and pepper. Place pumpkins into a shallow baking dish. Place pumpkin lids into another baking dish. Roast lids and pumpkins for 30 minutes. Remove lids and set aside. Turn pumpkins over. Roast for a further 30 minutes. 2. Meanwhile, melt butter in a large saucepan over medium heat. Add leek, carrots and parsnips. Cover. Reduce heat to medium-low. Cook for 5 minutes, or until vegetables start to soften. Add flour. Cook, stirring, for 1 minute. Remove from heat. Slowly add stock, stirring constantly. Increase heat to mediumhigh. Cook, stirring, for 2 to 3 minutes, or until sauce comes to the boil and thickens slightly. 3. Add beans and thyme. Season with salt and pepper. Cook for 2 to 3 minutes, or until heated through. Remove from heat. Stir through walnuts and cheese. Spoon mixture into pumpkin shells. Top with pumpkin lids. Bake for 15 to 20 minutes, or until heated through. Serve.