Mini pumpkins are ready to eat now and make a marvellous receptacle for all types of stuffing. If you fill them with grated gruyere cheese and some crushed garlic you end up with individual cheesy pumpkin soups in their own bowl. I used the kernels from half a cob of corn, about 50g of grated cheddar cheese and a dollop of homemade pesto to fill these two ‘hooligan’ pumpkins. A beaten egg and a few herbs would work well too. Baked at 200 degrees for 30 minutes with ten minutes rest the flesh is tender and you can choose whether or not you eat the skin.