Cut a cap out of the top of the pumpkin and remove the seeds. Place on a parchment-lined baking sheet.. Drizzle with olive oil and bake at 180C for 20 minutes. Melt butter in as skillet, add diced shallots and saute them. Add curry powder and cook for 2-3 minutes.
Add diced potatoes and chopped sage. Season with salt and pepper. Cook for 10-15 minutes, until potatoes soften. Place the stuffing inside the pumpkin. Bake at 180C for 20-25 minutes.
one small Hokkaido pumpkin 2-3 shallots, diced 1 tbsp. of butter 4-5 medium potatoes, diced 1 tsp. of curry powder 1/4 bunch of fresh sage olive oil sea salt and freshly ground black pepper