h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Hello folks - I've not been here for ages and it looks as though you haven't either.

In an effort to kick off the kitchen discussions again, here's a delicious recipe which originated from the sainted Hugh F-W and which I've adapted to suit the Frenchbean palate.

I discovered a superfluity of squashes in my garden after a week away and was reminded of this wonderful winter warmer by a friend

I know it's the wrong time of year for those of you in the north, but hang onto it, cos it's a real doozy

WHOLE PUMPKIN SOUP

o 1 small pumpkin or squash per person
o 250g Gruyere, grated
o 0.5l double cream
o Freshly ground nutmeg or ground cumin (depending upon your taste)
o A knob of butter
o Half a glass good Chardonnay or Chenin Blanc
o Salt and pepper

1. Slice the top off the pumpkin ¾ of the way up and retain; this is the lid.

2. Scoop out all of the seeds and surrounding fibres from the pumpkin.


3. Place the scooped out pumpkin on an ovenproof dish (it needs to have sides, just in case anything leaks out – it shouldn’t, but it has been known to happen!).

4. Fill about 1/3 of the cavity with Gruyere, then pour in double cream to about 2/3 full in total.

5. Add a few gratings of nutmeg or ground cumin, a little salt, plenty of ground black pepper and throw in the knob of butter.

6. Replace the lid, so that the pumpkin is whole again.

7. Place in a fairly hot oven – 190oC/Gas Mark 5 – for 45 minutes.

8. Test for doneness by removing the lid and poking the flesh from the inside. If it’s tender, it’s cooked. The skin may be lightly burnt and the whole thing beginning to sag a little: that’s good.

9. Place each pumpkin in a bowl and gently stir in the wine.

10. Serve with spoons to scoop and slurp.

That sounds fabulous. This is one I'll definitely try.

Pumpkin is so healthy. We all need to eat it more often.

Definitely not for anyone on a diet

Pumpkin is "so healthy" when it's not chock full of double cream and Gruyere Good for the soul, if not for the waistline

HF-W does a fabulous pumpkin and sage risotto too

I ended up making a huge pumpkin and capsicum bake last night with more of the surplus - lunch for my work pals