Pumpkin cream

Ingredients:

• 1 pumpkin
• 1 lt of water
• 1 spoon of cumin seeds
• 1 spoon of cumin seeds
• 1 bay leaf
• 1 thyme sprig
• 1 cinnamon stick
• 1 garlic clove
• extra virgin olive oil
• black pepper

Preparation:

1. Clean the pumpkin well, then peel it with a sharp knife to remove all its seeds and fibrous strings.
2. Cut it into pieces 3-4 cm long.
3. Prepare the spice broth: boil some water with the cumin and coriander seeds, the bay leaf, the thyme, the cinnamon and the garlic. After 10 minutes filter the broth with a colander.
4. In a pan, add the filtered broth to the pumpkin until it is fully covered in broth.
5. Cover with a lid and cook for about 30 minutes, stirring every now and then.
6. Move the mixture into a blender mug; switch it on and mix up to when you have obtained a dense and consistent mixture.
7. Pour the cream into the pan one more time and flavour with oil and pepper.
8. After a couple of minutes, turn off the flame and pour the pumpkin cream into the soup plates.

Chef's Tips:
You can decorate the dish with some roasted pumpkin seeds and a few slices of baked pumpkin.

Rosemary-flavoured pumpkin chips

Ingredients:

• 1 pumpkin
• extra virgin olive oil
• 2-3 rosemary sprigs
• parsley

Preparation:

1. Clean the pumpkin well, then peel it with a sharp knife to remove all its seeds and fibrous strings.
2. Cut the pumpkin into sticks.
3. Cover a pan with parchment paper and then lay out the pumpkin sticks very close to one another, but not on top of each other.
4. Brush with oil and spread the chopped-up parsley over the sticks.
5. Bake at 180 °C for about 25-30 minutes until it browns off and gets crunchy.
6. Serve with some chopped parsley.

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