Serves 4


Crumble topping:

  • 70 g / 1/3 cup Bordier Espelette Chilli Butter
  • 70 g / 1/3 cup flour
  • 80 g / 3 oz. cups grated parmesan


  • 1 kg / 2.2 lbs. pumpkin, ready to cook
  • 70 g / 1/3 cup fresh goat cheese
  • 30 g / 2 tbls. Bordier Espelette Chilli Butter
  • 1 sweet onion and 1 bay leaf
  • a pinch Espelette chilli, salt and pepper



  1. Wash, peel and dice the pumpkin into small cubes. Finely slice the onion and sauté in a pot with the butter, then add the cubed pumpkin. Sauté for a few minutes, then cover with water, and add a pinch of salt, pepper, and the bay leaf. Cook for 15 minutes until the pumpkin has cooked well.
  2. Drain the pumpkin, remove the bay leaf, and mash coarsely. Check the seasoning.
  3. In a large bowl, mix the softened butter with the flour and grated parmesan.
  4. Preheat the oven to 180°C/350°F.
  5. Place the mash into 4 remequins, sprinkle with fresh goat cheese, then ftop with the crumble.
  6. Bake for 15 minutes until the crumble is golden Brown.