Stuffed Limousin Pumpkin

A staple of the Limousin, the pumpkin in its numerous varieties is grown in gardens accross the region. Far from being harvested just for halloween, the pumpkin is a versatile vegetable that can used for both sweet and savoury dishes.

This simple but tasty recipe makes a very impressive table centrepiece. Delicious and heart warming, it is a great supper dish to share with friends.

Ingredients

Serves 6
1 Large Pumpkin (around 4kg)
1 Litre Creme epaisse (double cream)
1 Litre chicken stock
salt and freshly ground black pepper
croutons
150g grated gruyere cheese

Cut the top off the pumpkin. Scoop out the seeds and the stringy flesh around them.
Mix together the creme and stock, season and pour in the pumpkin.
Replace the lid.
Cook in a preheated oven (180) for around 3 hours.
Remove from the oven and add crotond and cheese.
Place the pumpkin in the middle of the table and serve with lots and lots of chunky bread.