Stuffed Pumpkin Balls with Chestnuts and Creamy Filling

These stuffed pumpkin balls are the perfect autumn comfort food – crispy on the outside, soft and creamy inside. The chestnut and pumpkin base adds a nutty, naturally sweet flavor that pairs beautifully with the smooth, chive-infused filling. Perfect as a warm starter, side dish, or light lunch.

Ingredients (makes about 12 balls)

For the shell:

• 18 fresh chestnuts

• 150 g grated Hokkaido pumpkin

• 4 tbsp fine oats

• 2 tbsp ground flaxseed

• 1 tbsp mustard

• 4 tbsp soy sauce

• 2 shallots, finely chopped

• 2 garlic cloves, finely chopped

• salt, pepper, nutmeg

For the filling:

• cream cheese (vegan or regular)

• finely chopped chives

• pinch of salt

Preparation

1. Preheat the oven to 200 °C (top/bottom heat). Cut a small cross into each chestnut and roast for 20–25 minutes, until the shells start to open slightly.

2. Peel the chestnuts while still warm and chop them finely.

3. In a large bowl, combine chestnuts, grated pumpkin, oats, flaxseed, mustard, soy sauce, shallots, and garlic. Season with salt, pepper, and nutmeg. Add a little water if the mixture seems too dry.

4. Let the mixture rest for 10–15 minutes so the oats and flaxseed can absorb the moisture and help bind the dough.

5. In a small bowl, mix cream cheese with chives and a pinch of salt.

6. Take a small portion of the pumpkin–chestnut mixture, flatten it in your palm, place a bit of filling in the center, and shape into a ball.

7. Heat some oil in a pan and fry the balls until golden brown on all sides. Serve warm.

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For extra crispiness, roll the balls in breadcrumbs before frying. They’re delicious with a light yogurt–herb dip or served alongside roasted vegetables.

FAQ – Stuffed Pumpkin Balls with Chestnuts

1. Can I bake them instead of frying?
Yes. Place them on a baking tray lined with parchment paper, brush lightly with oil, and bake at 200 °C for 20–25 minutes until golden.

2. How can I make them fully vegan?
Simply use vegan cream cheese or a cashew-based spread instead of regular cream cheese. The texture stays rich and creamy.

3. Can I use a different type of pumpkin?
Absolutely. Butternut or muscat pumpkin work perfectly too – just make sure it’s finely grated and not watery.

4. How should I store the cooked balls?
They keep well in the fridge for up to 3 days. Reheat in the oven or pan to bring back their crispiness.

5. What goes well with them?
They’re great with a yogurt–herb dip, a fresh salad, or as a side to roasted vegetables.