Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido)
• 1 can tomato (s), lumpy (240 g drained weight)
• 1 red pepper (s)
• 3 slices beetroot
• 3 tablespoon beetroot juice
• 1 teaspoon salt
• 0.5 teaspoon ½ cayenne pepper

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Instructions

1. Cut a 3 - 4 cm wide lid from the pumpkin. Hollow out the pumpkin and use the seeds for other purposes.
2. Puree the pumpkin pulp, tomatoes, bell pepper and beetroot. Add the beetroot juice. Season with salt and cayenne pepper.
3. Fill the Hokkaido pumpkin either warm or cold and serve.