Pumpkin Taco

av Katrine Stenhjem


Pumpkin Taco


  • 1 x butternut pumpkin
  • 2 tbsp vegetable oil
  • 1 x yellow onion
  • 1 pack chicken mince
  • 1 x red pepper
  • 1 can champignon
  • 1 can passata tomater
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp chili powder
  • 1 x vegetable bouillon
  • 1 tbsp soy sauce
  • 200 g cheese
  • ½ x cucumber
  • 1 handful cherry tomatoes
  • 3 x spring onion
  • 1 x sour cream


  1. Set the oven to 200 degrees celsius (top and bottom heat).
  2. Rinse and cut the pumpkin into approximately 1.5 cm thick slices, and place the slices to a baking tray lined with baking paper.
  3. To the top of the pumpkin slice add a little oil and bake in the center of the oven for about 15 minutes until tender.
  4. Cut an onion into thin slices and fry in a little cooking oil until the onion is glossy and soft.
  5. Add the chicken mince. Fry until cooked trough. Add sliced ​​red peppers and mushrooms.
  6. Mix in the passata and let it simmer, season with salt, pepper and spices/taco seasoning (paprika powder, garlic powder, cumin, chili powder, crushed vegetable broth and soy sauce)
  7. Remove the pumpkin slices from the oven.
  8. Prepare the pumpkin slices with taco sauce, grated cheese, cucumber slices, chopped cherry tomatoes, sliced spring onions and sour cream.
  9. For the extra taco sauce, you can eat it as side or save it in the freezer for later. Perfect and ready for a pizza an other day!