1small pumpkin3 lb. whole, 2 lb. peeled and cleaned
½cupgrated Parmesan(not shredded)
2teaspoonsminced fresh garlic
2teaspoonsDiamond Crystal kosher saltor 1 teaspoon fine salt
¼teaspoonfreshly ground black pepper
If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
Using a very sharp chef’s knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.
Using a vegetable peeler, peel each pumpkin half, then slice it into 1-inch-thick slices. Cube the slices into 1-inch cubes.
Place the pumpkin cubes in a large, microwave-safe bowl. Cover and microwave on high for 15 minutes, stopping once to stir the pieces, until very tender.
Drain. Add half of the pumpkin chunks to your food processor and process for a few seconds to reduce the volume. Add the second half and process for a few more seconds.
Now add the heavy cream, parmesan, garlic, salt, and pepper. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula.
After cutting the pumpkin in half, place the two halves cut-side-down on the prepared baking sheet. Roast the pumpkin until fork-tender, 30-40 minutes at 425°F.
Using a large metal spoon, remove the cooked pumpkin flesh from the skin and place it in your food processor. Add the heavy cream, Parmesan, minced garlic, salt, and pepper. Process until smooth, about 1 minute, stopping once to scrape the sides with a spatula. Serve immediately.