Pre-heat the oven to 180° C.
Heat the sunflower oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, red chilli and garlic for 6-7 minutes, stirring occasionally, until softened.
Increase the heat and add the beef mince, browning well all over. Add the beef stock and bring to a simmer. Simmer for 10 minutes, then remove from the heat and adjust the seasoning to taste. Finally stirring in the parsley thoroughly.
Spoon into the cored pumpkins then arrange them in a roasting tray. Drizzle with the olive oil then place the lids back on top. Bake for 25-30 minutes until the pumpkin is soft and tender.
Remove and allow to cool a little before serving.
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