Smashing pumpkin

While I was working this morning Lo Jardinièr made this pumpkin gratin, roasting pumpkin pieces of a Chilean variety grown from seeds sent to me by dis...dat...d'udda, puréeing them with garlic and olive oil, crumbling some Bleu d'Auvergne cheese over it all and putting it under the grill. It seemed to make its own light on another grey rainy day and all we needed with it for a warming, cheering lunch was a baguette. The pumpkin really is 'smashing' with a very intense, almost spicy flavour.