Preheat the oven to 160°C. Cut the pumpkins vertically into 2 and remove the seeds. Place 1⁄2 pumpkin on a board, cut side down, and wedge it between the stems of 2 wooden spoons. Cut it into fine slices, but without cutting it completely: the spoon stems will stop the knife at the right height. Cut all the half pumpkins in the same way and insert sprigs of thyme into the openings. Place the pumpkins in a baking dish and drizzle with the olive oil and wine. Season with salt and pepper, add a few more sprigs of thyme and slide into the oven for 30 min. Pour their cooking liquid over the pumpkins occasionally.
Sprinkle the half pumpkins with grated parmigiano, increase the oven temperature to 180°C and bake another 10 min.
Whip the cream until stiff, season with pepper, with a little salt and serve as a garnish with the pumpkins.
Tip: Delicious as an appetizer or main course with e.g. a turkey brochette.
*According to the recipe of Line Couvreur (Delhaize)
