Stuffed Pumpkin

First, grab the Brooklyn knife set to help us cut the vegetables.

Finely chop the onion and garlic so they turn golden brown.

Slice the carrot.

Remove the stems from the mushrooms, though we’ll also chop them up, and cut the mushrooms into small cubes.

Do the same with the shiitake mushrooms.

Now comes the master cut. Cut the pumpkin through the center and remove the seeds.

In a pan, add a drizzle of olive oil and sauté all the vegetables until they are well browned.

Fill the pumpkin with the vegetables, beans, crushed tomatoes, and broth.

Stir to make everything even and add a few walnuts and a sprig of fresh thyme.

Place the cut piece of pumpkin on top as a lid.

Bake at 190ºC (375ºF) for approximately 1 hour.