Halloween pumpkin

Ideal with a salad, add a fruit and you have a complete healthy meal.

Ingredients (serves 6):

  • 1 kg pumpkin
  • 1 kg potatoes
  • 30 g 5% fat cream
  • 70 g mixed Parmesan / Emmental
  • 3 pinches nutmeg
  • Salt, pepper
  • Zest of one orange
  • 330 ml stock


  • Preheat the oven to gas mark 4 (180°C)
  • Cut the pumpkin in two. Remove the seeds, peel and cut into cubes.
  • Steam the pumpkin for 15 minutes or cook in a saucepan of boiling water. Drain.
  • Peel the potatoes and cook in a saucepan covered with salted water.
  • Pass through a vegetable mill as soon as they are cooked and spoon the purée into a salad bowl.
  • Season with salt and pepper and add one or two pinches of nutmeg
  • Heat the stock and pour over the potato purée. Add two small spoonfuls of cream and mix.
  • Spoon the prepared purée into a gratin dish.
  • Mash the pumpkin in a vegetable mill, adding it to the salad bowl as you go.
  • Wash and scrub the orange, remove the zest with a grater and add to the pumpkin purée, season with salt and pepper, adding the rest of the cream, and mix.
  • Sprinkle the surface of the potato purée with half the cheese mixture and cover with the pumpkin purée.
  • Sprinkle the top of the pumpkin purée with the rest of the cheese and bake in a hot oven for 15 to 20 minutes until the surface of the gratin has browned.