Cheesy Pumpkin - 29/09/2014

Cheesy Pumpkin

If you're having visitors this month, pumpkins are on offer in all the supermarkets and this recipe is delicious!



1kg (2lb 4oz) approx. round pumpkin

90g (3½ oz) Gouda or Gruyère cheese, grated

25g (1oz) Parmesan cheese, finely grated

75ml (2½ oz) double cream

1 small clove of garlic, peeled and finely grated or crushed

Pinch of freshly grated nutmeg

Salt and freshly ground black pepper

Chunks of crusty bread


1. Cut the top off the pumpkin approximately 2cm (¾ inch) from the top and set aside

2. Scoop out and discard the seeds

3. Place the grated cheeses inside the pumpkin

4. In a bowl, mix the cream with the garlic, nutmeg and salt and pepper to taste then pour onto the cheese and carefully mix together

5. Put the lid back on top and place the pumpkin in a greased ovenproof dish or on a lined roasting tray

6. Bake in a preheated oven 200°C/400°F/Gas Mark 6 for 50 minutes or until the cheese is melted and bubbling and the flesh inside is soft

7. Serve with chunks of crusty white bread to dip into the rich creamy cheesy mixture and have spoons ready to scoop out the soft flesh

Serves 2-4


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