Description
Parmesan and cream roasts away in a small pumpkin, then scooped up and served in a bowl of warm, wintery perfection.
Ingredients
Scale
- 3 lbs pumpkin
- 1 cup heavy cream
- 1/3 cup whole milk
- 3 garlic cloves , crushed
- 2 tsp thyme leaves
- 1 cup grated Parmesan (or vegetarian alternative)
Instructions
- Heat oven to 300F. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 2/3 of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 400F. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Category: Appetizer
- Cuisine: French