An incredibly rich recipe. Worth substituting chicken or vegetable stock for some or all of the cream
Mireille Johnston, she say:
140g finely chopped shallots
70g unsalted butter
225g diced bread toasted
freshly ground black pepper
170g grated cheese (Gruyere, Permesan or Romano)
1 2.75Kg pumpkin
1.1l single cream
freshly grated nutmeg
2 bay leaves
Cook shallots in 40g butter over low heat for 10 mins. Add bread and cook for 2 more mins. Sprinkle with s&p and add the cheese. Set aside.
Preheat oven to 200/400/GM6.
Cut top off pumpkin, reserve lid. Remove seeds with a long-handled spoon. Sprinkle salt over inside and outside of pumpkin. Fill with mixture of shallots, bread and cheese. Stir in cream, s&p, nutmeg and bay leaves. Replace lid on pumpkin.
Bake for 2 hours on large ovenproof dish. Twice during cooking lift top, stir vigorously, reaching into pumpkin with long handled spoon.
When ready to serve, place pumpkin over folded napkin on a shallow serving plate. Check seasoning, stir carefully, add remaining butter and serve.