Roast Pumpkin with Cream, Thyme and Parmesan

Ingredients:

1 1/2kg pumpkin
300ml pot double cream
150ml milk
3 garlic cloves, crushed
2 teaspoons thyme leaves
85g grated Parmesan cheese

Method:

1. Preheat the oven to 150 degrees Celsius.

2. Cut the lid off the pumpkin, and scoop out the seeds and strands. Afterwards, place the pumpkin on a baking tray.

3. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning, in a pot. When it’s hot, pour the cream into the pumpkin and stir in 50g of the Parmesan cheese. Close the pumpkin with its lid.

4. Bake the pumpkin in the oven for one and a half hours, then turn up the heat to 200 degrees Celsius. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 minute until the pumpkin is golden.

5. Remove the pumpkin from the oven. Scoop the pumpkin flesh into bowls with the cheesy cream, and serve with crusty bread. Scatter over the bowls with the remaining thyme leaves.

Image Credit: Source