It doesn’t come much better than this! Make sure you serve this as an appetizer with lots of fresh crusty bread for dipping into that incredible sauce .
3 1/2 lb pumpkin,like a Hubbard
11 fl oz heavy double cream
5 fl oz whole milk
3 garlic cloves, crushed
2 tsp thyme leaves
2/3 cup grated parmesan
Heat the oven to 300F.
Cut the lid off the pumpkin and scoop out the 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 2oz 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 tender pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.