How to Cook Whole Roasted Pumpkin Over an Open Fire

Cooking a whole pumpkin over an open fire is a fantastic way to embrace autumn and get the most out of this seasonal favourite. The slow roasting over the fire gives the pumpkin a smoky, caramelised flavour that’s perfect for enjoying on its own or with a range of savoury or sweet accompaniments. Here’s how to do it:

4 servings

Prep time: 15 mins

Cooking time: 45 mins

Nutritional Information (approx.)

Ingredients

• 1 whole pumpkin (about 1.5-2 kg)
• 3 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1 sprig of fresh rosemary (optional)
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika (optional)
• 50g butter (optional)
• Fresh herbs (optional for garnish)

Equipment

• Fire pit or open fire
• Cast iron pot or grill grate
• Aluminium foil
• Tongs and gloves for handling hot items
• Sharp knife for carving

Method

1. Prepare Your Fire:
   • Start by building a medium-hot fire in your fire pit or open flame area. You want a nice bed of embers to roast the pumpkin slowly and evenly.
2. Prepare the Pumpkin:
   • Wash the pumpkin thoroughly and pat it dry. Cut a small cap or lid at the top of the pumpkin, just like you would when carving a jack-o’-lantern. Scoop out the seeds and stringy bits inside. (You can save the seeds for roasting later if you like!)
3. Season the Pumpkin:
   • Rub the inside of the pumpkin with olive oil, making sure to coat it well. Add the garlic, rosemary, sea salt, black pepper, and smoked paprika for a smoky flavor. If you want it richer, dot the inside with small cubes of butter.
4. Wrap in Foil:
   • Wrap the entire pumpkin tightly in 2-3 layers of aluminium foil. This will help the pumpkin cook evenly and keep the heat inside.
5. Place Over the Fire:
   • If you have a grill grate, place the pumpkin on top of it. If not, nestle it directly into the embers of the fire. You can also put the pumpkin in a cast-iron pot and cover it with a lid for more even heat distribution. Be careful when handling, as the fire will make the pot very hot.
6. Cook Time:
   • Let the pumpkin cook for about 1.5 to 2 hours, rotating it every 20-30 minutes to ensure even cooking. Check for doneness by carefully poking the pumpkin with a skewer or knife—it should slide through easily when fully cooked.
7. Remove and Rest:
   • Carefully remove the pumpkin from the fire using tongs or gloves. Let it rest for 10-15 minutes before unwrapping the foil.
8. Serving:
   • Once cooled slightly, cut the pumpkin into wedges or scoop out the soft flesh inside. You can serve it as is, or mash it with some butter and herbs for a delicious side dish. It’s also great for soups, salads, or stuffing.

Chef’s Notes

If you’re feeling adventurous, you can also roast additional vegetables like potatoes, onions, or peppers in the embers while the pumpkin cooks, making a full meal over the fire!

Enjoy the flavours of the season with this rustic, fire-roasted pumpkin recipe!