Roast Pumpkin with Cream & Thyme

• 1.5 kg whole pumpkin
• 300 ml whipping cream
• ½ cup milk
• 3 garlic cloves, crushed
• 2 tsp thyme leaves
• 1 cup grated parmesan cheese
• 6 slices crusty bread

1. Cut "lid" off pumpkin and reserve.
2. Scoop out and discard seeds and sinew.
3. Preheat oven to 150C or 300 F convection, or 325 F in regular oven.
4. Place pumpkin on a baking tray.
5. Heat cream, milk, garlic and half of the thyme in a saucepan on medium-low, until just simmering.
6. Add 1/2 cup parmesan cheese and season with salt.
7. Pour into pumpkin and replace lid.
8. Bake 1 hr 30 mins, till pumpkin is tender.
9. Remove from oven.
10. Remove lid of pumpkin. 
11. Sprinkle in remaining 1/2 cup cheese, season with pepper.
12. Increase oven temp to 200C or 400 F convection.
13. Bake for 15 minutes without pumpkin lid till cheese has melted.
14. Scatter remaining thyme on to.
15. Scoop pumpkin flesh and cheesy cream into bowls and serve with crusty bread.