If you want to serve the fond in the pumpkin shell, heat the oven to 180C/160C/Gas 4. Bake it for 30 minutes for 1 hour until it softens, but did not collapse. Alternatively, use a serving bowl (we have used a bowl from the Morrison Nutmag range). Tip the pumpkin meat in a casserole dish with garlic and cream, bring it to a boil and cook with a lid for about 10 minutes. Remove the heat and mash well, or if your pumpkin is quite fibrous then use one hand blender.
