Now I might be the only one but after Halloween, I tend to end up with an extra pumpkin or two cause I’ve gone a bit pumpkin daft so this wee recipe is a very handy one to use up that extra pumpkin AND there’s not a huge amount of chopping to be done! 🙂
This recipe makes around 4 starter or side dish portions and can be served with fish, meat or just a big slab of crusty bread!
1 1/2 hours (mainly cooking time!)
1 whole pumpkin (about 1 kg)
300ml double cream (lactofree for FODMAP)
150ml milk (again lactofree for FODMAP)
1 tbsp garlic-infused oil
1 tsp dried thyme
85g grated Parmesan
Salt and pepper
Preheat your oven to 130 degrees (fan). Once you have scooped out all the bits from inside the pumpkin, drizzle the inside with the garlic oil and place on a baking tray.
Heat the cream, milk, thyme, salt and pepper. Once this mixture is hot, pour into the pumpkin and stir in 50g of Parmesan then pop the lid back on.
Bake for 1 hour at 130 degrees. Then turn the oven up to 180 degrees, sprinkle the top of the pumpkin with pepper and the rest of the Parmesan before placing back in the oven for another 15 minutes until golden.
Makes a lovely sharing starter with crusty gluten free (of course!) bread or accompaniment to a main meal.