Whole baked pumpkin in camp oven

Do you love cooking in a camp oven over the fire? If so, check out Melissa’a delicious Whole baked pumpkin recipe.


  • 3kg jap pumpkin
  • 3/4 cup arborio rice
  • 3/4 cup quinoa
  • 1 tsp curry powder
  • 1 tsp mustard powder
  • 300ml pure cream
  • 250ml sour cream
  • One sachet coconut curry vegetables
  • Salt and pepper to taste
  • 1 tbsp fresh garlic
  • 1 tbsp rice bran oil


1. Half cook rice and quinoa according to packet directions.
2. Using a sharp knife, cut a small hole in the top of the pumpkin, removing the stem. Using a tablespoon, scoop out the centre of the pumpkin, removing all the seeds and fibre.
3. Rub the pumpkin in oil. Place the pumpkin over a bed of coals for a low heat. Rotate the pumpkin making sure it doesn’t burn. Half cook the pumpkin.
4. Mix the quinoa and rice together. Add all ingredients, stirring to combine the filling.
5. Pour the mixture into the pumpkin and cook in the camp oven over low heat with the lid on for a further 45 minutes or until the pumpkin is tender. Test by piercing the flesh with a skewer.
6. Slice pumpkin into pieces and serve as a dish on its own or as an accompaniment to roast meat.

Prep time: 15 minutes
Cook time: 2 hours
Serves: 8

Melissa Frohloff
Appetite 4 The Wild

Click HERE for more great recipes!!

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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