Roast pumpkin with cream, thyme & Parmesan

Roast pumpkin with cream, thyme & Parmesan

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(13 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins


Serves 6
This impressive-looking dish makes a wonderful starter for a dinner party

Nutrition and extra info

  • Vegetarian


  • kcal342
  • fat32g
  • saturates18g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein8g
  • salt0.33g
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  • 1½ kg pumpkin



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 300ml pot double cream
  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 garlic clove, crushed
  • 2 tsp thyme leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 85g grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 150C/130C fan/gas 2. 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 50g of the Parmesan. Put on the lid.

  2. Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. 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.

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Comments (19)

Lynch's picture

Delicious soup. Second time round with this recipe, I added some diced smoked bacon and sage croutons to the soup: dry fry a rasher or two of chopped smoked bacon and when crisped and fat rendered add some torn sage leaves for the last minute. Sprinkle a few spoonfuls onto the top of each little pumpkin. Even more delicious!

sweet tooth's picture

To be honest I was a bit nervous doing it for the first time when we had invited some guests over at our house. I had no idea how it was going to turn out and I had even prepared the wrong plates to serve it in! The result was divine. Mine didn't leak that much but I assume it's a natural thing as the skin cracks a bit from baking. It was a great hit.

Mrsbeard's picture

Raging success! The only reason one of mine leaked was because I had to chop a bit off the bottom to make it stand up. Guests totally impressed though. Minimum effort for maximum wow factor. What's not to love?

loopygirl's picture

Absolutely delicious (made with smaller pumpkins, cooked for about 50mins) really easy and delicious.

simonbuysellit's picture

anyone know if i can find pumpkins for christmas? would be great for xmas eve me thinks.

-clare-'s picture

This is absolutely delicious & ridiculously easy to make! I used mini squashes & munchkins which even my veggie averse hubby enjoyed eating. I used tin foil as a precaution, only 1 leaked a little & I was then able to tip the cream back into the squash from the foil.

miss_martha's picture

Delicious! I made it tonight (Halloween) with smoked cheddar. Had it with chilli bread to dip in, really good.

claupatra's picture

Delicious!! And so easy to make!
Thanks BBC Good Food :)

adelaidefreville's picture

Beautiful and delicious!
First attempt with double cream and Parmesa, and second one with coco milk and curry paste (Rogan Josh): both are very good. And a wow factor when you bring it on the table!

cecilybarton's picture

This was very impressive looking and incredibly tasty. I'll definitely be making it again.

lhea-ibiza's picture

yes 100% wrap bottoms in foil - one of mine totally spilled out!

cecilybarton's picture

This was completely delicious, will definitely make it again!

lilimohiddin's picture

very nice - will do again

siobhandowling's picture

This was just superb! We added chilli, split the parmesan amount with gruyere. Simply divine...our only problem was we didn't bake enough bread! Will definitely be doing this again with the rest of our Pumpkin crop!

siobhandowling's picture

This was just superb! We added chilli, split the parmesan amount with gruyere. Simply divine...our only problem was we didn't bake enough bread! Will definitely be doing this again with the rest of our Pumpkin crop!

anlwspc's picture

Absolutely delicious!! I used little pumkins with tin foil around them just in case they split, but they didn't as I only cooked them for about 40 minutes, watching them carefully. We had them as starters and my guest just kept saying MMMMMMMMMMMM in between mouthfulls. They looked lovely sitting on the plates with the lid placed on one side. This is a favourite from now on.

m2mlk1's picture

I tried this recipe tonight and it's very tasty. Don't over season with salt though - the parmesan takes care of most of it!

charlit's picture

This was absolutely delicious! I used very small pumpkins and we had one each as a main course with a salad and a chickpea, rocket and cumin dish. However, maybe because the pumpkins were small, they both burst in the oven after about 50 minutes. Some of the cream ran out, but the loud hissing from the oven alerted me to what was happening and I was able to save the rest with tin foil tourniquets :-) - next time though I won't be roasting them as long, and maybe wrapping the bottom halves in tin foil to begin with. I used pecorino romano in stead of parmesan which was very nice. Next time I think I'll try replacing the cream with cottage cheese.

belease's picture

I halved this recipe and ate it in a smaller sized pumpkin for my lunch. It was really good but very rich! I'd definitely enjoy eating this in a smaller portion for a starter, but I don't know how you'd manage to find pumpkins small enough to make individual servings... They'd have to be tiny!

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