Stuffed Hokkaido pumpkin with oyster mushrooms and pistachios

Mix the dry bulgur wheat with the turmeric and 1 tbsp rapeseed oil. 

Bring the water to a boil and pour this over the bulgur wheat. Then leave this to stand, covered, on a hot plate for 10 minutes.

Tear the oyster mushrooms into long strips and sauté them with 2 tbsp rapeseed oil until golden brown. Remove the pan from the heat and pour in the Kikkoman soy sauce.

Then roughly chop the mushrooms and mix them together with the cooked bulgur wheat, pistachios, orange zest and butter.

In the meantime, preheat the oven to 180 °C, rinse the pumpkin, and cut off the top quarter. Cut off a very shallow piece at the bottom of the pumpkin to give it more stability and prevent it rolling away.  Scrape out inside of the pumpkin using a spoon and fill with the bulgur wheat and mushroom mixture.

Cover with foil and cook on the middle shelf of the oven for approx. 25 minutes. Then remove the foil and leave to colour for about another 10 minutes.