Autumn feels like my season. Ever get that with a season? Something about it just makes me feel like I’m coming home. It helps that my birthday is in October, but I love the fact that autumn is a real season of celebration. Halloween, harvest, bonfire night, Thanksgiving – even Christmas, although it’s obviously in winter, is ever-present. The crisp air of a sunny, cold day, the colour of the leaves, the smell of bonfire smoke. Ah, I love autumn.
I bought a couple of beautiful sugar pumpkins at the farmer’s market last month – I love having pumpkins and gourds on my windowsill all through autumn and winter, but when I saw this recipe in Good Food magazine this month, I had to eat it. A whole mini pumpkin, stuffed with garlic and thyme infused cream and milk, with a generous helping of parmesan cheese? Yes please!
I ate this for lunch and it was really good, but way too much for me. And I felt like a slug afterwards. But, you know, it was still totally delicious and I don’t regret a thing, except maybe my thighs…
Hello autumn! I’ve missed you!
Food, Fashion and Fitness 
That looks so good, I think might try it. I’ll be the only one who eats it though, the hub and sprogs aren’t keen on pumpkin :0(
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That’s why I had to eat mine for lunch… Mind you, if you can taste the pumpkin around the cheese and cream, you have great tastebuds… this is more about making a nest for disgusting amounts of dairy products, I reckon!
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If that’s the case, maybe one to pass on then! I prefer to taste the food, not the added ingredients!
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I think the pumpkin is the added ingredient here! If I made this again, I’d definitely try to reduce the amount of filling. Problem is, it looks so nice filled to the top!
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Maybe a spicy pumpkin soup would be better than all the cream??
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Does the recipe fit with a hokkaido pumpkin also? Because they are a lot smaller, so you could try to create a one person recipe with it 😉
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Maybe! I don’t know how small they are, though. This one was fairly small as well. You could also try doing it with squash because they’re normally smaller.
Susan, you’ve been reading my mind! I’ve had a real hankering for a spicy coconut based soup for ages – I can picture it with delicious golden-tinged cubes of pumpkin floating around in it… Mmm!
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I’d love to use your photo (along with a link back to your site) of the sugar pumpkins to go with a vegetarian pumpkin chili recipe I’m posting on our site. May I have permission to do so?
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No problem, thank you for taking an interest and I look forward to seeing the post!
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