What is your favorite way to eat pumpkin?

[Dixie Girl]

Luca,
I will try it and let you know. Just goes to show you, you're never too old to learn something new
Julie

[shipscook]

Absolutely, most of the shrimp I get are headed. But if not I save the heads and all the shells. Keep a collection going in the freezer and add to it until there is enough to make stock or to use in your method.
That recipe looks great, thanks!
Nan

[lucasantoro]

You're very welcome!

[Dixie Girl]

Luca,

The Pumpkin and King Prawn Soup was delicious! Josh and I played rocks/scissors for the last bowl (Yes, he won) Thank you, it will be added to our "favorite List".

Julie

[Cook Chatty Cathy]

This thread has had 2652 views! That is phenominal...Wow I had no idea pumpkin was so popular! And that is a good thing, it is very good for you...and quite simply put tastes great!

[lucasantoro]

Hi Julie,

thanks heaven you answered, i was scared you'd got sick after trying my soup

it releaves me you're fine and you liked it.

And thanks Cathy for bringing up pumpkins

[lucasantoro]

Hi,

i'm in debt of the risotto recipe with Kevin, hence here we are

Risotto Zucca e Asiago (Pumpkin and Asiago)

Ingredients:
400g Carnaroli rice or Arborio superfino rice
1 kilo of Pumpkin
200g Asiago cheese
1 onion
1 carrot
1 potato
1 celery rib
50g butter
Extravirgin olive oil

Preparation
Take the skin off the pumpkin and If you have the right tool dig from the pumpkin piece a number of sphere of about 2 cm of diameter (3/4 of an inch) if you don’t have the right tool just chop in 2 cm cubes 500g of pumpkin. Put aside all the fancy shaped pumpkin pieces and put the rest in a pot where we will make our broth, add to the pot as well half of the onion, the carrot, the potato and the celery rib, fill the pot with cold water and put it on the heat. We need at least half an hour cooking.
Chop the Asiago in small cubes.
Once the broth is ready get rid of the all the vegetables but the pumpkin, put the broth’s pumpkin in a food processor and add it back to the broth so that you will have a sort of watery pumpkin cream, keep it heated while we’ll cook the risotto, but keep it with a cover so it doesn’t evaporate too much.
Chop finely the remaining half onion and take your risotto pan, heat it gently adding the onion, a splash of olive oil and 10g of butter, when the onion is blonding raise the heat and put in your rice, turn it quickly in order to let it become shiny with the oil and listen to when it start singing , yes perhaps you didn’t know but the rice sings, after one or two minutes the rice will start making a sort of “frying noise” that will be the time you’ll start adding a ladle of our pumpkin stock. If the time was right the broth will immediately make bubbles and noise and evaporate in few seconds, turn always your risotto all along the cooking time and add other broth any time is too dry. Halfway through the risotto cooking time (risotto cooking time is about 16 minutes) add the pumpkin spheres, continue your cooking and when a couple of minutes are missing add the Asiago cheese.
Salt the risotto, and be careful with the broth, because we don’t want to arrive at the end of the cooking time with too much liquid in the risotto.
When the rice is about to be cooked (it has to be al dente like anything we cook in italy) take it off the heat, add the remaining butter and mix it for a couple of minutes, until the butter is completely melted and the rice has made a cream becoming a risotto!

Serve it and
Buon Appetito!

Pasta e Sfizi