Prep Cook Serves 20 min 2 hr 8-10
1 large pumpkin (2–3kg) ½ tsp salt
1 tsp white pepper
1 tsp ground ginger ¼ tsp grated nutmeg 100g gruyere, grated
6 slices white bread, cut into cubes and fried in butter
200ml single cream
Heat the oven to 200C/400F/gas 6. Cut a circle of 5–7cm radius around the stem at top of the pumpkin to form a lid. Lift this out and scrape out all the seeds from the inside with a spoon. Season the inside with salt, pepper, ginger and nutmeg. Add one-third each of the cheese, croutons and cream. Continue with two more layers. Hold back a handful of croutons for garnish. Replace the lid, wrap the pumpkin in foil, put in an ovenproof dish and bake for two hours.
Remove the pumpkin from the oven and leave to stand, still wrapped, for 10 minutes. Unwrap and lift off the lid. Using a spoon, carefully ease the soft flesh away from the walls so that it mixes with the cream and cheese mixture. If you have a handheld blender, liquidise the soup inside the shell to a smooth puree. If not, whisk the ingredients together lightly to Every part of the pumpkin – skin, leaves, flowers, even the stem – can be eaten. Turn to p27 for more about how to get the most out of it produce a more rustic and homespun style of soup. In either event, take the whole pumpkin to the table, garnished with croutons, and ladle the soup into bowls. From A Long and Messy Business by Rowley Leigh (Unbound) Prep Cook Serves 25 min 1 hr 10 min 6-8
For the parmesan pastry 250g plain flour
Salt and black pepper 125g butter, diced
50g parmesan, grated
4 tbsp ice-cold water 1 tsp cider vinegar
For the filling
700g peeled pumpkin 2 tbsp olive oil
4 garlic cloves, unpeeled 100g cavolo nero
50g parmesan, grated 100g gorgonzola
1 tbsp pumpkin seeds Chilli flakes Put the flour into a bowl and season. Add the butter and rub it into the flour, until there are only small flecks remaining. Add the parmesan and mix in. Make a well in the middle, add the water and vinegar and combine until the pastry comes together in a dough. Wrap in clingfilm and chill for an hour.
Heat the oven to 190C/375F/gas 5. Cut the pumpkin into thick slices, tip into a roasting tray, add the garlic, toss with the oil and season. Roast for about 30 minutes, until just starting to caramelise.
Blanch the cavolo nero in boiling water for 30 seconds. Drain, cool under cold running water and pat dry.
Roll out the pastry on a floured surface so that it is 10cm wider than the tart tin. Line the tin, leaving the excess hanging over the edges, and chill for 20 minutes.
Whisk the eggs, ricotta and parmesan. Season and pour into the pastry case. Arrange the pumpkin and cavolo nero on top, squeeze the roast garlic from its skin and dot the garlic puree around the veggies. Crumble the gorgonzola and sprinkle the pumpkin seeds and chilli flakes over. Bake for 30–35 minutes, until the pastry is crisp and the filling golden. Trim the excess pastry from the tart, and serve hot, warm or at room temperature.
From Pies and Tarts by Annie Rigg (Quadrille)