Roast pumpkin with cream, Parmesan and thyme

This makes a fabulous accompaniment to a pan-fried pork chop, white fish or chicken. Just scoop out the flesh of the pumpkin with the cream and smother your protein and greens with it!

Serves 2


  • 1 small whole pumpkin weighing approx 625g
  • 150ml double cream
  • 1 clove of garlic, sliced
  • 1 small sprig thyme
  • 2 heaped tbsp grated Parmesan cheese
  • salt and pepper


  1. Pre-heat the oven to 150 degrees C.
  2. Cut a small lid in the top of the pumpkin.
  3. Scrape the seeds and strings out of the pumpkin and place on a baking tray.
  4. In a small saucepan heat the cream, garlic and thyme.
  5. Season well with salt and pepper.
  6. When the cream is hot pour into the pumpkin stir in 1 tablespoon of Parmesan. Put the lid back on put it in oven to bake for 1 ½ hours.
  7. Remove from oven, take off lid and add more pepper and rest of the cheese.
  8. Bake for 15 minutes more.
  9. Take out of the oven and leave to stand or 5 minutes.
  10. Serve by scooping out the flesh and topping with the thick, cheesy cream.