Roast pumpkin soup with walnuts & herb oil

For ➏ 

1 kg pumpkin, such as kabocha 

400 g sweet potatoes, unpeeled 

15 cl olive oil 

5 g sage leaves 

1 red chilli, thinly sliced on an angle (10 g) 

1 leek, trimmed & cut into 2mm rounds (200 g) 

1 large onion, peeled & roughly chopped (240 g) 

10 g piece fresh ginger, peeled & julienned 

fine sea salt 

½ ts smoked paprika 

½ ts ground coriander 

2 small potatoes (200 g) 

60 g walnuts 

1½ tbs maple syrup 

10 g coriander leaves, finely chopped 

10 g parsley leaves, finely chopped 

1 ts finely grated lemon zest 

Heat the oven to 220° C (200° C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180° C (160° C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds. Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about 2 m, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about 2 m, until deeply red, then transfer to the kitchen paper alongside the sage. 

Transfer the hot oil to a large saucepan on a medium heat, add the leek, onion, ginger and three teaspoons of salt, and cook, stirring occasionally, for 5 m, until soft and translucent. Add the smoked paprika and ground coriander, cook for a minute, until fragrant, then add the cooked pumpkin and sweet potato flesh, and 1.6 litres of water. Peel and grate the potatoes on to a chopping board, then add to the soup before they discolour. Bring the soup to a boil, then turn down the heat and simmer for 15 m. While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 m, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool. 

Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces. Make the herb oil by combining the coriander, parsley, lemon zest, remaining 70 ml oil and a quarter-ts of salt in a small bowl. Once the soup has cooked, take off the heat and blitz with a stick or regular blender until smooth and velvety. Add a splash more water to loosen, if need be, then divide between six bowls. Scatter the maple walnut brittle on top and serve drizzled with the herb oil.

Winter tabbouleh with roasted vegetables

For ➍

1 cauliflower

½ pumpkin

4 handfuls of rocket

200 g cooked chickpeas

200 g wheat semolina

120 g feta* or 20 falafels

4 tbs olive oil

4 ts ground garlic, paprika, cumin

sauce*:

3 tbs olive oil

1 tbs honey

1 tbs mustard

1 lemon, juiced

1 clove crushed garlic

finishing:

pomegranate

coriander

Preheat the oven to 200°C

In the meantime, cut the cauliflower and pumpkin into pieces of about 2 cm. Drain and rinse the chickpeas.

Divide the cauliflower and pumpkin pieces on a plate and brush them with half of the herbs and olive oil.

Do the same with the chickpeas on a second plate.

[Or spread everything out on a large baking tray].

Bake everything for 40 m.

Cook the wheat semolina with boiling water.

Prepare the sauce. Mix the olive oil, honey, mustard, lemon juice and the crushed garlic clove in a bowl.

Prepare the winter tabouleh by combining the rocket, semolina and roasted vegetables. Drizzle with the sauce, sprinkle with crumbled feta or add the falafels and mix again. If desired, finish with fresh pomegranate and coriander. Serve warm.

The tabouleh salad can be stored in an airtight container in the refrigerator for 2-3 days.

*Double the quantity of sauce for more taste.

Couscous with feta, green cabbage & roasted pumpkin

For ➍
1 butternut squash, pumpkin
¼ green cabbage
200 g of feta
250 g couscous
340 g chickpeas
4 tbs olive oil
1 cube vegetable stock
2 tbs ras el hanout
pepper & salt

Peel the butternut squash. Cut in 2 and remove the pips and the wires. Cut into 0.5 cm halves.
Preheat the oven to 180 ° C.
Arrange the pumpkin pieces side by side on a baking sheet with baking paper and sprinkle with the olive oil. Sprinkle with the ras el hanout and place 15 m in the preheated oven.
Meanwhile, rinse the chickpeas under cold water and drain. Crumble the feta with a fork.
Remove the ribs from the green cabbage and cut the leaves into fine strips.
Turn the pumpkin pieces on the baking sheet and sprinkle with the chickpeas. Season with pepper and salt. Place in the oven for another 15 m.
Dissolve the vegetable broth cube in 6 dl hot water and pour over the couscous. Cover covered for 8 m. Stir loose with a fork.
Cook the green cabbage 2 to 3 m uncovered in slightly salted water. Drain and keep warm.
Stir the vegetables under the couscous and sprinkle with the feta.

Slow cooker chicken pumpkin curry

For ➍
40 cl coconut milk
2 tbs Thai red curry paste
1 tbs fish sauce
1 tbs soy sauce (or tamari)
1 tbs brown sugar
450 g sugar pie pumpkin (cubed)
600 g boneless skinless chicken breast
1 ts salt
1 red bell pepper, sliced
700 g baby spinach, fresh
1 lime, juiced
steamed rice
lime wedges
coriander
cashews, toasted

In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken. Nestle the pumpkin and chicken until it is submerged in the liquid. Cook on low for 8 h or high for 4 h. Switch the cooker to high if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt. Add the spinach and bell peppers to the top of the liquid. Use two forks to shred the chicken (it will shred very easily) and return to the cooker. Cook the curry for 10-15 m longer, until the spinach is cooked and beginning to wilt. Add the juice of 1 lime. Serve over steamed rice with extra lime, cilantro and cashews.

Read tip on slow cooking.

Schwe payon hinjo (Burmese pumpkin soup)

For ➍ 

1 tbs peanut oil
3 cloves garlic, coarsely chopped
750 g pumpkin (or other winter squash), peeled, seeded & cubed
1 l chicken stock (or, traditionally, water)
salt & pepper
50 g basil leaves, finely sliced*

Heat oil in a medium saucepan. Lightly sauté the garlic for 3 m, until it is fragrant. Add the cubed pumpkin and stock to the pan and bring to a boil. Reduce heat, cover, and simmer for 25 m, until pumpkin is tender. Purée in a blender, solids first, until smooth. Season with salt and pepper. When ready to serve, stir in finely sliced basil and ladle into bowls.

*Use Thai (sweet) basil, if possible.

This pumpkin soup is a classic Burmese dish, that can also be served as a drink with other Burmese dishes.
Banknotes are from the democratic Union of Burma, ended in 1962 by a military regime.

Pumpkin risotto

For ➍
250 g risotto rice
600 g pumpkin, skinned & cubed
250 g smoked bacon
200 g black olives (canned), sliced into rings
150 g fresh goat cheese
Provençal herbs (marjoram, basil, tarragon, thyme, parsley)
olive oil
vegetable or chicken stock

Fry the bacon in a little oil. Add the pumpkin cubes. Bake until just not done.
Add some olive oil and fry the risotto rice in the panPour the remaining oil in the pan and pour the risotto rice. Let the rice on the oil fry until it turns translucent. Stir occasionally. Add hot stock and a pinch of the herbs.
Simmer the rice in the pan until soft. Add water if necessary.
Cut the olives into rings and add them.
Let it simmer until all the water is gone. Then stir in the goat cheese into the risotto just before removing it from the fire.
Serve with Parmigiano cheese.

Read the tip on making a quick risotto.

Couscous & veal shank

For ➍
1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen

Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub  the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.

Easy nikujaga (Japanese beef & potato stew)

For ➍
1 tbs oil
500 g beef, thinly sliced or cut into bite sized pieces
1 onion, sliced
4 large potatoes, (or 400 g pumpkin), cut into bite sized pieces
1 carrot, cut into bite sized pieces
5 dl dashi (or water or beef stock)*
3 tbs soy sauce
3 tbs sugar
2 tbs sake
1 tbs mirin
1 green onion, sliced
shichimi togarashi** to taste (optional) (or some shredded ginger)

Heat the oil in a pan. Add the beef and brown on all sides.
Add the onion, squash and carrot and sauté for 5 m.
Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender (30-40 m).
Serve immediately.

*Nikujaga is often simmered until most of the liquid has evaporated, but some prefer to have some liquid left.
**Shichimi togarashi is a Japanese condiment that is made from a blend of chillies and other things like sesame seeds, nori, etc.

Try a richer version or a fusion tomato version.

Pumpkin soup with ginger & chilli

For ➍
1 small pumpkin
1 large onion
1 large potato
3 tbs olive oil
1 l vegetable stock
½ small red chilli, chopped
3 cm fresh ginger, peeled
3 dl cream
salt & pepper
pumpkin seed oil
peanuts or dried pumpkin seeds

Peel the pumpkin and cut the flesh into chunks. Do the same with the onion and potato.
Heat olive oil in a large pan. Fry the vegetables. Add stock. Add chopped chilli and ginger and bring to a boil.
Simmer for about 1 h. Blend mooth. Add the cream and season with salt and pepper.
Serve in soup plates or bowls with a line pumpkin seed oil. Garnish with freshly shelled peanuts or dried pumpkin seeds.

Roast pork

For ➋
500 g pork roast
2 potatoes
3 onions
2 firm apples, a little bit sour
100 g pumpkin flesh
15 cl dry white wine
1 tbs herbes de Provence*
1 ts Chinese 5-spice powder**
salt & pepper to taste**

Rub pork with half of the mixed herbs and spices, then place roast in a large roasting pan. Roast in a 180°C oven for 30 m.

Add the vegetables and apple and pour the wine and remaining herbs over all. Add salt and pepper and roast half an hour or more until veggies are browned.

Let roast rest for 10 m in a warm place and serve.

*Or make your own mixture from thyme, bay leaves, rosemary, summer savory, cloves, lavender, tarragon, chervil, sage, marjoram, basil, fennel seed and orange zest. Commercial Italian herbs mixture might do the job too.
**Commercial 5-spice mixed with coarse salt will do. 5-spice consists of ground cinnamon, fennel, star anise, cloves and Szechwan pepper.

Risotto with roasted pumpkin

For ➋
500 g pumpkin (or butternut squash)
2 tbs olive oil
salt & pepper
½ onion, diced
150 g Arborio rice
pinch saffron (optional)
10 cl white wine
60 cl chicken (or vegetable) stock
2 tbs butter
50 g Parmigiano, freshly grated

Preheat oven to 200°C.
Peel the pumpkin, halve it and remove seeds. Cut into 2,5 cm cubes. Place squash in roasting dish, toss with 1 tbs olive oil, 1 ts salt and ½ ts pepper. Roast until tender and golden in spots, about 25 m. Toss once to ensure even roasting.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In saucepan, heat 1 tbs olive oil, add diced onion and saute until translucent.
Add rice to onion and oil mixture and stir until the grains are coated. Add the wine and let it reduce slightly. Add 20 cl of stock, along with the saffron. Simmer, stirring occasionally, until the stock is absorbed, 10 m. When the stock is almost gone, add some more. Repeat the process.
When the liquid is absorbed, remove pot from heat, stir in butter and cheese. Toss in roasted squash. Add salt and fresh pepper to taste.

Read the tip on making a quick risotto.

Schwe payon hinjo (Burmese pumpkin soup)

For ➍
1 tbs peanut oil
3 cloves garlic, coarsely chopped
750 g pumpkin (or other winter squash), peeled, seeded & cubed
1 l chicken stock (or, traditionally, water)
salt & pepper
50 g basil leaves, finely sliced*

Heat oil in a medium saucepan. Lightly sauté the garlic for 3 m, until it is fragrant. Add the cubed pumpkin and stock to the pan and bring to a boil. Reduce heat, cover, and simmer for 25 m, until pumpkin is tender. Purée in a blender, solids first, until smooth. Season with salt and pepper. When ready to serve, stir in finely sliced basil and ladle into bowls.

*Use Thai (sweet) basil, if possible.

This pumpkin soup is a classic Burmese dish, that can also be served as a drink with other Burmese dishes.
Banknotes are from the democratic Union of Burma, ended in 1962 by a military regime.

Tortiglioni alla zucca (stirred filled pasta with pumpkin)

For ➍
400 g hard or fresh tortiglioni pasta
3 tbs olive oil
500 g butter squash or pumpkin, cubed
1 potato, cubed
1 onion, chopped
1 glove garlic, chopped
3 tbs dry white wine
40 cl warm vegetable broth
salt
1 tbs Parmesan cheese
small chili, finely sliced

Heat 2 tbs of olive oil in a large skillet. Sauté the onion, the garlic and 2 tbs of wine for 10 m while stirring.
Add a small glass of broth.
Add squash and potato. Sauté for 5 m.
Add the pasta and another glass of broth. Keep stirring and gradually add more broth. Pasta should be ready in about 15 m. Mix 1 tbs of olive oil through the pasta. Add some some salt, sliced chili and Parmesan.

This is the earliest form of cooking pasta, and is already described in the itriya recipe, noted in the first Arab cookbook by Al-Baghdadi in 1226. This way of cooking pasta in a risotto-like way, absorbs the liquid, rather than loosing taste in a pot of water.
Most risotto recipes can be adapted to this way of cooking pasta, with pasta instead of rice.

Pumpkin risotto with chicken

For ➍
500 g pumpkin meat, cubed*
250 g Arborio rice
1 big onion, chopped
20 g butter
5 dl simmering chicken stock
2 dl dry white wine
2 ts nutmeg or cinnamon
250 g smoked chicken filet, cut into chunks**
200 g Grano Padano cheese, shaved

Heat the skillet. Melt the butter. Fry the onion. Add the pumpkin meat and fry for 5 m. Stir in the rice until greased. Add the white wine. When evaporated, add the chicken stock, a ladle at the time and cook on low heat. 5 m before the end of the cooking (depending on the kind of rice, probably 20 m), add the chicken.
Serve on warm plates and sprinkle with the shaved cheese.
Serve with a glass of dry white wine.

*Grill the pumpkin meat for a more nutty taste. See risotto with roasted pumpkin.
**Use fresh chicken filet, sliced, and smoked bacon cubes instead. Cook in butter until nearly ready, and set aside for adding the last 5 m.

Read the tip on making a quick risotto.

Pumpkin soup

For ➍
1 large onion, chopped
250 g bacon, chopped
500 g pumpkin
1 apple, peeled & chopped
25 cl water
50 cl apple cider
4 cubes chicken stock
dash of salt
2 ts white pepper
100 g crystallized ginger, chopped
100 g brown sugar

Sauté lightly onion and bacon in large pot.
Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, salt, white pepper, and crystallized ginger.
Cover and simmer for 1 hour. Stir frequently.
Blend to thicken in blender-size batches.
Serve with sour cream, one dollop on each serving.