- 1 medium pumpkin
- 100 gr. grated Emmental cheese
- 1 knob of butter
- 200 ml. cream
- 1 sprig of thyme
- 200 gr. shallots
- Remove the top of the pumpkin and hollow it out completely with the help of a spoon. Cook the pumpkin pieces In a saucepan of boiling water until tender. Then strain, blend and reserve the cream of pumpkin.
- Julienne the onion and saute with butter and a sprig of thyme. When the onions begin to brown, add the cream of pumpkin, cheese and cream, mix well, allowing the cheese to melt. Serve inside the pumpkin.
- You can also serve this dish as a cheese and pumpkin fodue, accompanied with toast.
You can also cut the pumpkin into small cubes and place inside the pumpkin, then season to taste with herbs and spices. Add cheese, cover the pumpkin and steam or bake whole in the oven until the pumpkin pieces are tender. Serve with skewers to enjoy the pumpkin cubes and melted cheese.Sweet