Steps

1. Remove seeds and pulp from 200g pumpkin, wrap in plastic wrap.
   🕒 01:27
2. Place the plastic-wrapped pumpkin on a heatproof plate and microwave at 600W for 3-4 minutes. Let cool slightly. Adjust heating time until a skewer can easily pierce the pumpkin.
   🕒 01:39
3. Thinly slice 1/2 onion along the grain and trim the core.
   🕒 01:54
4. Cut 5 slices of bacon into approximately 1cm pieces and gently separate them.
   🕒 02:05
5. Heat 0.5 tbsp olive oil in a frying pan over medium heat.
   🕒 02:46
6. Add the chopped bacon and onion to the frying pan, sprinkle with salt and pepper (to taste), and sauté until cooked through.
   🕒 02:58
7. Turn off the heat temporarily, then sift in 1.5 tbsp all-purpose flour. Sift the flour in after turning off the heat and mix well to prevent lumps.
   🕒 03:14
8. Mix until no dry flour remains, then return to medium heat. Add 20g salted butter and melt, mixing to incorporate evenly.
   🕒 03:44
9. Once the butter has melted, gradually add 200ml milk in several additions, mixing well after each addition.
   🕒 03:58
10. Once all the milk is incorporated, add 1 tsp granulated consomme, mix well, and bring to a boil once.
    🕒 04:28
11. Once boiling, simmer over low-medium heat for about 1 minute to complete the white sauce.
    🕒 04:38
12. Remove the plastic wrap from the cooled pumpkin and cut into bite-sized pieces.
    🕒 04:52
13. Pour the finished white sauce into a gratin dish, then top with the cut pumpkin.
    🕒 05:11
14. Generously sprinkle with 50g shredded cheese and bake in the toaster until the surface is nicely browned. Serve.
    🕒 05:26