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What is your favorite way to eat pumpkin?

Luca,
No apology is necessary. I look forward to the recipe whenever you can post it. From reading the gnocchi recipe it's no wonder people come ravenous to your dinners, it "reads" delicious:).

Julie
 
Pumpkin pie

I LOVE JUST PUMPLKIN PIE WITH WHIPPED CREAM~~ IT'S THE BEST!! :p

:) CATHY, YOUR NEW DOG IS SO CUTE!! CONGRADULATIONS! Cookie :)
 
Pumpkin and King Prawn soup

Ciao julie,

as promised here is the recipe for you! Actually i don't think you'll get upset if someone else tries it :)

Zuppa di zucca e gamberoni (Pumpkin and king prawn soup)

Ingredients:

1k Pumpkin
300-400g Potatoes
16 fresh King Prown (In Switzerland I’m sometime obliged to use de-frozen one because we are surrounded by mountains, sigh!)
2 mid sized Tomatoes
3 Garlick Cloves
Extra virgin olive oil
Salt and Pepper
3-4 Pepper grains
Chili pepper if you like

In a pan put a splash of oil, the pepper grains and a smashed garlic Clove (and chili if you like it), don’t heat the pan just warm it very gently, it will help the garlic releasing his flavour while we remove head and skin from the prawns (devein them as well if you are patient enough). Once you have collected the all the heads and skin, heat up the pan and put them in, wait and mix until the change color, then add the tomatoes split in 2 or 4 pieces and cover with cold water, cover and let it go.

Now chop the pumpkin and the potatoes, put them in a pot, cover with cold water and let it cook until the potatoes soften, then pass them in a food processor, you have to obtain a creamy soup, hence if it is to thick add some water, if it is to liquid, just cook it a bit more

Chop a garlic clove in small pieces and put it in a bowl with oil, salt pepper and the prawn. Mix them carefully. Any time you pass by the bowl, just mix it again so that the flavour penetrates perfectly.

Uncover the pan with head and skins and let the broth reduce, you should have it cooking for at least half an hour, better for one hour.

Once it is cooked take a strainer, filter it but don’t forget to press and smash all the heads so they release all the liquid and flavour they contain. You don’t need a lot of liquid, but a concentrated flavour hence if it is too much reduce it on the heat.

We are almost ready, mix the head’s broth with the soup and again if it is to liquid let it reduce on the heat. I would not serve the soup very hot, just warm.

When you are ready to serve (meaning you already poured the soup in the dishes), heat a pan with the remaining garlic clove smashed (some chili pepper if you like), and a mini splash of olive oil, when it starts to fry, pour in the prawn and let them change color, when you have to turn them, just turn off the heat (total cooking time no more than a minute if they are fresh, if the frozen, you might need 2-3 minutes)
Add 4 prawn for each soup dish piling them in the center to make them visible.

Buon Appetito!
 
Thank you Cookie, this is a photo I found that is almost identical to our little "Duke", he is the cutest puppy EVER!!! But then I am partial and so in love:)
cookie said:
I LOVE JUST PUMPLKIN PIE WITH WHIPPED CREAM~~ IT'S THE BEST!! :p

:) CATHY, YOUR NEW DOG IS SO CUTE!! CONGRADULATIONS! Cookie :)
Click to expand...
 
Ciao Luca,

Thank you for the recipe, I'm going to try it, but you really must elaborate on the part where I am to cook the "heads and skins of the shrimp";) That is completely new to me. I understand what you are saying to do, but what is the purpose of it, flavor? I've never used the heads for anything put compost material:)
 
heads and skins the taste' shelter

Hi Julie,

i'm sorry that so far you wasted so much shrimp's taste:)

It is a technique valid for almost any fish or shellfish, the part you eat is delicious, but normally it requires a very small cooking time and it doesn't release flavour to your sauce or in our case soup. While the parts you normally put in the compost (you can still do it after ;)) are able to provide a lot of taste to your sauce.
Hence you can often proceed in a two way cooking, on one side you cook the part you are going to eat in the way it preserves at best is taste (very short cooking time and not too much of anything else), on the other hand you can extract all the flavour from the leftover, either making a pure broth with heads or spines and some vegetables (typically carrots, onion and celery) if you need a soft taste add on, or in the way i described you if you want a more vigorous shot)

Anyway nothing is better to prove me than try it and let me know!

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

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

Julie
 
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!
 
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
 
Risotto Zucca e Asiago (Risotto Pumpkin and Asiago Chees)

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
 
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