Cream Gratin in Pumpkin

Brush the pumpkin well under cold running water. Cut a lid and remove the stalk. If necessary, straighten the bottom of the pumpkin to make it stand securely. Using a spoon, scrape out the fibrous interior and seeds. Scoop out the flesh except for a rim of about one inch and cut into cubes one and a half inches in size (*).

Melt the butter in a saucepan, sprinkle in the nutmeg and brown the pumpkin flesh in it for four to five minutes. Fold in the tomato ketchup. Add the ginger, chili pepper and whipped cream and cook for ten minutes, stirring gently. Add the amaretti crumbs and the Cointreau. Season lightly with salt.

Fill half of the ragout into the prepared pumpkin. Cut the Gruyère and the Taleggio into small cubes. Spread half of the cheese pieces evenly over the ragu, cover with the rest of the ragu and place the pumpkin lid on top.

Place the pumpkin in an ovenproof dish. Cook for sixty minutes in the heated oven at 200 °C. Remove and sprinkle the lid with the remaining cheese. Put the pumpkin in the stove one more time and bake for another ten min.

Remove the pumpkin from the stove. Remove the lid and divide into pieces. Divide the cream gratin evenly on plates and serve each with a piece of the pumpkin lid (**).

(*) When preparing for 4 people should be about 600g of pulp, is not enough to add a second pumpkin d

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