Baked Pumpkin with Cashel Blue Cheese cream
An impressive starter or a main meal to share with friends and a great culinary talking point. Cashell Blue cheese is a delicious soft cows milk cheese from County Cork, Ireland. Very subtle blue cheese flavour and very buttery. Available from I.J. Mellis. Check out their range of delicious cheeses and their tasting room is an ideal way to learn about good quality cheese choices.
Recipe type: Starter, main
Cuisine: European
Serves: 4-6
  • 1 Medium sized pumpkin (orange flesh), washed
  • 1 large red pepper,washed
  • 350ml thick double cream
  • 25g good quality butter
  • 200g Cashel Blue Cheese (or Gruyere)
  • 4 slices of Prosciutto
  • Freshly-ground Black pepper
  • Sea salt
  • Tbsp chopped chives
  1. Wash pumpkin then cut off top.
  2. Scoop out seeds and fibrous flesh.
  3. Remove seeds and dice red pepper slice.
  4. Chop Cashel blue cheese (or cheese of choice) into medium chunks.
  5. Fry the prosciutto slices slowly until crisp, then slice finely.
  6. Combine the diced red pepper, double cream, and prosciutto, and season to taste.
  7. Add all ingredients to the scooped out pumpkin shell, add 25g butter, replace the pumpkin lid, wrap the pumpkin in baking foil, place on a large baking tray the cook in a pre-heated oven at approximately 200 C (400F) for 1½ to 2 hours, removing the lid 15 minutes before end of cooking time.
  8. Sprinkle over the chopped chives and serve immediately.
Recipe by Edinburgh Foody at