Roast pumpkin with cream, thyme & Parmesan

**Add this week's Beautiful Briny Sea Salts to the mix- either the 'sultan' salt or the 'friends' salt blends would work well. 


  • 3.5 lb pumpkins
  • 1.25 c cream
  • .75 c milk
  • 3 garlic cloves, crushed
  • 2 tsp thyme leaves
  • grated parmesan


  1. Heat oven to 300 F. 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 a bit of Parmesan. Put on the lid.
  2. Bake for 1½ hrs, take from the oven, then turn up the heat to 400 F 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.

Recipe from Good Food magazine, October 2009