Pumpkins make marvellous containers for all kinds of foods, including a variety of vegetable mixtures.
You can stir-fry the vegetables or curry them and pile them into pre-baked Golden Nugget shells for an impressive first or second course. They add colour and interest to any meal.
This divine soup is easy to make and very rich (sorry, not for those watching Kj intake or cholesterol levels!) and is from my latest book, The Cook's Garden.
Preheat oven to 200degC (180degC fan-forced).
Wash the skins of the pumpkins, and with a large sharp knife, cut off a lid. The bottoms may also need levelling if they don’t sit straight. Scoop out all the seeds and stringy inner bits.
In a small frying pan, cook the onion in the butter until soft and translucent. Place an equal amount of the onion mixture into the cavity of each pumpkin. Do the same with the cheese and sprinkle each with the spices and sage. Fill cavities almost to the top with cream – if you fill too high, it will overflow when cooking. Put on the lids.
Place pumpkins on a baking dish and cook for about 1 – 1 ¼ hours. Test if the pumpkins are cooked by lifting off lids and inserting a sharp knife into the flesh. If soft, your soup is ready.