Friday, 8 November 2013

RECIPE: Roasted Pumpkin with Cream, Thyme and Garlic

If your looking for a show stopper for a dinner party then this pumpkin recipe is perfect for these autumn/winter months. Not only because it's incredibly warming but pumpkins are currently in season too. Best of all it's so easy, the only downfall is that you have to wait 1.5 hours for it to cook!
What you'll need:
1 Pumpkin, small/medium size (the bigger the longer it will take to cook)
300ml Double Cream
3 cloves of fresh Garlic, crushed
2/3 tsp Fresh Thyme, off the stalks
2 tsp Cornflour, mixed with boiling water to make a paste
50g Parmasan, finely grated
Freshly ground Black Pepper, to taste
Dried Chilli Flakes, to taste
Sliced rustic bread, to serve
What to do:
1. Preheat the oven at 150'C. Cut the top off the pumpkin and spoon out the seeds. You can keep these and roast them or just discard them. Place the pumpkin and the pumpkin's 'lid' onto a foil covered baking tray and pop into the oven.

2. To make the liquid filling put the cream, crushed garlic, thyme, cornflour paste, black pepper and chilli flakes into a non-stick saucepan. Gently heat over a medium heat until the mixture of just off boiling. If the cornflour creates lumps in the liquid just pass it through a sieve, this will remove the thyme as well so you may choose to add some more.   

3. Add half of the parmesan into the warm cream mixture. Remove the pumpkin from the oven and pour in the cream mixture. Put the pumpkin 'lid' onto the pumpkin and place back into the oven. It will take approximately 1.5 hours. Nearing the end of this time stick a knife into the pumpkin flesh to check if it's soft. About 15 minutes before the end of the cooking time take the pumpkin 'lid' off, sprinkle over the rest of the parmesan cheese and return to the oven.

4. I served this in the baking tray, straight into the middle of the table. Your guests can dive in, cutting away the golden pumpkin flesh from the sides or simply dunking their bread into the molten cheesy liquid. It not only looks impressive but it also tastes amazing! So much so, I made this two nights in a row for different dinner parties! 

As you can see, our guests enjoyed it too...

Do you like to cook food that's in season?
Feel free to comment :)


  1. mmmmmmmmmmmm this is the perfect autumn fondue! I utterly love roasted squashes and garlic, sounds delicious :)

    Tigerlily's Beauty Blog


  2. This looks great, definitely want to give it a go xx

  3. That sounds so yummy! I don't think there will ever be a time when the autumn season doesn't make me want pumpkin everything. It's just so good! :)


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