Serves 2 adults and 2 children 

INGREDIENTS

• 1 small pumpkin
• Olive oil
• 375ml (1 1/2 cups) vegetable stock
• 1 tin cannellini beans (drained)
• Juice 1/2 lemon
• 1 clove garlic
• 1 tbsp cornflour
• Black pepper to season
• 100g (1 cup) Grated Swiss cheese
• 150g Grated Cheddar

(Cheese swaps; for smaller babies 6 months + use goat cheese).
To serve; chopped chives, crackers and chopped vegetables. (For smaller babies; roast the vegetables first to make them safe).

METHOD

1. Preheat oven to 180ºC.
2. Cut the top off the pumpkin and scoop out and discard the seeds and stringy inside.
3. Drizzle over a little olive oil, then roast for 30 minutes until soft and the outside is slightly browned.
4. Add the vegetable stock, beans, lemon juice, garlic and cornflour to a blender and blend until smooth, then pour into a pan.
5. Heat gently stirring well until it starts to thicken.
6. Season with a little pepper, then add the grated cheese and stir until melted.
7. Pour the sauce into the roasted pumpkin, then place it back in the oven for 10-12 minutes until the cheese starts to bubble and caramelise on the top.
8. To serve; top with finely chopped chives and add some crackers for dipping.