Pumpkin and Gruyere dip

Pumpkin & Gruyere Dip

Source: Adapted from the cookbook, “The Organic Seasonal Cookbook”- 2007

Personal Notes:
Growing up, I had no idea you could actually use your pumpkin stock for more than carving and the seeds inside.  When our farmer planted his first crop of the French pumpkins on the farm, (Rouge Vif D’etampes,  Galeux d’Eysines, Musquee de Provence ++) he followed with his recipe’s.  From soups, to dips, cookies, sauce, the possibilities with these beauties were endless.  I found this great dip recipe-it has yet to disappoint!  Enjoy!

1 large pumpkin 1 Tbs. fresh thyme leaves
1 ¼ C. heavy cream 4 ½ oz/ 125 g. grated Gruyere Cheese
3 garlic cloves/thin sliced Salt and pepper

buy a nice loaf of a crusty/crunchy bread for dipping.

Preheat the oven to 350*/180*C.

Cut horizontally straight through the top quarter of the pumpkin to form a lid.  Scoop out the seeds.  Put the pumpkin in a large, deep ovenproof dish.  Heat the cream and garlic together in a saucepan until just below boiling point.  Remove from the heat, then season to taste with salt and pepper and stir in the thyme.  Pour into the pumpkin and pop the lid on top.

Bake in the preheated oven for 1 hour, or until the flresh is tender-the exact cooking time will depend on the size of the pumpkin.  Take care not to overcook the pumpkin, or it may collapse.  Remove from the oven, then lift off the lid and scatter over the gruyere cheese.  Return to the oven and bake for an additional 10 minutes.

Serve the soft pumpkin flesh with a generous portion of cheesy cream, some good crusty bread, and a salad of peppery watercress, arugula, or spinach leaves.

Serves 4