Pumpkin leaf

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

Carnaroli rice (about 400 grams) • pumpkin (about 250 grams) • medium shallots • butter (about 80 grams) • grated Parmesan cheese (about 60 grams) • vegetable broth (1 liter) • dry white wine (about 120 ml) • light beer (about 330 ml) • honey • bay leaf

diced pumpkin (about 200 grams) • extra virgin olive oil • almonds (about 60 grams) • Bay leaf, rosemary, Indian curry powder, turmeric • grated Grana Padano cheese (about 40 grams) • Salt and pepper

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt

pumpkin (about 1500 g) • all-purpose flour (about 400 g) • salt • eggs • cinnamon • unsalted butter (about 100 g) • fresh sage leaves • Grated Parmesan cheese

peeled pumpkin (about 400 grams) • red potatoes (about 300 grams) • semolina flour (about 170 grams) • unsalted butter (about 80 grams) • fresh sage leaves • Grated Parmesan cheese, to taste

roasted pumpkin puree (about 300 grams) • buckwheat flour (about 70 grams) • all-purpose flour (about 70 grams) • Salt, to taste • "Vegan Béchamel" • extra virgin olive oil • fresh sage leaves • walnut halves (about 20 grams)

roasted pumpkin flesh (about 300 grams) • ground nutmeg • egg yolk • grated Parmesan cheese • all-purpose flour (about 24 grams) • salt • arugula leaves • butter

potatoes • pumpkin • canned borlotti beans (about 500 grams) • onion • garlic • bay leaf • fresh rosemary • fresh ginger • paprika • dry white wine (optional) • Olive oil • Salt •

pumpkin • Salt • water • Whole peppercorns • bay leaves • Thyme • Parsley • chili pepper • garlic • Pepper • water • apple cider vinegar •

durum wheat semolina flour (100 grams) • salt • baking powder for savory pies (2 grams) • unsweetened soy yogurt (40 grams) • unsweetened soy milk or water (30 ml) • Extra virgin olive oil, as needed, for brushing • Salt, as needed, for baking • extra virgin olive oil • small leek • diced pumpkin (100 grams) • peeled potatoes, diced (100 grams) • roasted red bell pepper strips (100 grams) •

savoy cabbage • borlotti beans • pumpkin • carrot • Jerusalem artichoke • broccoli rabe • celery stalk and leaves • leek • white onion • olive oil • Freshly ground black pepper, to taste • Salt, to taste

red lentils (about 300 grams) • finely chopped red onion • carrot • pumpkin (about 150 grams) • garlic • Fresh ginger • curry powder • turmeric • Hot chili pepper • Ground black pepper • bay leaf • Vegetable broth •

For the broth: • bay leaf • whole carrot • whole onion • celery stalk • water (3 liters) • For the risotto: • onion, chopped and sautéed • pumpkin, diced and sautéed (500 grams) • Arborio rice • small bunch rosemary, chopped • grated Parmesan cheese •

rice (about 250 grams) • pumpkin (about 400 grams) • small red onion (preferably sweet, like a Cannara onion) • small zucchini (about 8 ounces/225 grams) • Turmeric, black pepper, and salt to taste • Grated Pecorino Romano or Parmesan cheese • basil leaves

dried chickpeas (about 70 grams) • bay leaf • pearled farro (about 50 grams) • asparagus stalks, chopped (about 100 grams, stalks only) • cherry tomatoes • pitted green olives (about 20 grams) • extra virgin olive oil • freshly squeezed lemon juice • basil leaf • pumpkin seeds (about 10 grams) • Salt, to taste • walnut halves (about 20 grams) •