Pumkin Season

October just snuck up on me and I realized it would be time to get a pumpkin and try carving it with M. Well why wait till Halloween? Our first pumpkin we got way back in the beginning of the month. I took the time to carefully scoop out its insides so we could carve it if we wanted to. In the end, exhausted after spending 20 minutes of scooping, I decided to drill instead. It looked lovely sitting on our table with a lighted candle. The next day, to my disappointment, there was mold beginning to grow and the entire house simultaneously filled with fruit flys. In the garbage that went. But at least I had fresh pulp to try out some new recipes! The first was a focaccia. I had planned on taking it on a picnic play-date but was anxious about how it would taste after Corrado had frowned when I told him what I was making. Despite the face, it was delicious and he even requested I make it again. The next pumpkin I got I didn't handle so lovingly and it was immediately chopped and steamed. So here is what else we've been making: pumpkin bread, pumpkin soup, more focaccia, a cheesecake, and pumpkin and sausage risotto. Now that I'm finishing this post nearly at the end of November it's time to make pumpkin pie!

Here are two of the recipes that you have to try with some fresh pulp. Super easy and yummy. Enjoy!

Pumpkin soup

1 liter of broth
700 grams pumpkin puree
100 g. mascarpone
2 shallots
olive oil
nutmeg, salt and pepper

Peel and finely chop your shallots and let them sauté in olive oil in a medium pot. Add your puree and let that absorb a bit of flavor before adding your broth. Let that cook over a low heat for about 20 minutes. Now remove from stove and blend the soup until it's a creamy consistency. Lastly, add the mascarpone and (some pecorino if you want) and season with nutmeg, salt and pepper to taste. This is great with day old bread and I even cooked up some bacon to serve alongside.

Focaccia di zucca

200 g. of flour
10 g. of a cake of yeast
olive oil
200 g. pumpkin puree
1 Italian chicory
1 onion
salt

Melt your yeast together with a bit of warm water before adding it to your flour. Begin to work your flour together with the yeast before adding some salt. Add the puree and knead. You want a very soft dough. I find I need more flour that then recipe calls for so just keep going until you feel you've got the right consistency. Put aside to rise for about an hour. Meanwhile, peel your onion and finely chop it. Let it cook in a small amount of water until it begins to become transparent. Now add your chicory which has also been chopped in long thin stripes. Add some salt and cook all together for a few minutes. When your dough is ready place in a pan sprinkled with some oil. Using your fingers spread it until fills your entire baking pan. Make sure it's at least 1 cm thick. Spread your onion and chicory on top, I also add a bit more of salt if I think I didn't add enough. I prefer to use larger grains of salt for focaccia but this is just my preference. Let it cook for about 20-30 minutes at a high temperature (200 degrees Celsius).

We've visited some museum exhibits these past months since the weather has been a bit iffy.
                          

 

Due to someone's urging me on to Pinterest, I have since become a junkie and this is the result:

 

And for all hallows' eve a cat that turns into a witch when the sun goes down!