1. Chop the pumpkin in half and scrape out all the seeds. Cut the flesh into coarse pieces and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no coarse pieces of pumpkin are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 30 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

1. For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
2. Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
3. Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
4. For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
5. Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
6. While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
7. For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
8. Remove the tarte flambée from the oven, slice it up, and serve with the salad.

PREPARATIONS

• Here’s the recipe for cinnamon oil. You’ll need about 4-6 teaspoons for this recipe. If you don’t want to go through the hassle of making the cinnamon oil, you can just add 1/2 teaspoon of ground cinnamon to the soup.

INSTRUCTIONS

1. First, we’ll prepare the soup. Heat some olive oil in a large pot. In the meantime, peel the onion and roughly chop it. Once the olive oil is hot, add the onion pieces and sauté on medium heat until soft.
2. While that’s cooking, halve the pumpkin and scoop out the seeds. Cut the pumpkin into large chunks and add to the onions. Peel the garlic and ginger and grate them directly into the pot with the pumpkin. Let everything roast for about 10 minutes, then pour in the vegetable broth. Put the lid on and let it simmer on low heat for about 15-20 minutes until the pumpkin is very soft.
3. Meanwhile, prepare the pesto. Toast the walnuts in a small pan without any added oil until golden brown. While the walnuts are toasting, finely grate the Parmesan and then add both to a food processor. In the same pan, heat a little olive oil and fry the sage leaves. Let the fried sage drain on a paper towel until crispy, then add it to the food processor as well. Peel the garlic clove and add it to the mix. Add lemon juice and, with the processor running, slowly drizzle in the olive oil. Season with salt and pepper, then set aside.
4. For the grilled cheese sandwiches, grate the cheddar and press the mozzarella well in paper towels, then slice it thinly. Set aside.
5. Once the pumpkin is soft, remove the pot from the heat and use a hand blender to purée everything. Add the coconut milk, nutmeg, cinnamon, and cayenne pepper, and season with salt and pepper. Put the pot back on the stove and keep it warm on the lowest heat with the lid on.
6. Now, spread a thin layer of butter on the bread slices and place them butter-side down in a large pan. Spread 2 teaspoons of walnut-sage pesto on each slice. Distribute the cheese evenly on top of the pesto. Cook on low heat with the lid on for a few minutes until the cheese starts to melt. Once the bread is golden brown on the bottom, place another slice of bread, butter-side up, on top of the cheese and flip the sandwich. Cook for a few more minutes until the second side is golden brown as well.
7. Serve the soup in deep bowls, topping it with cinnamon oil, cress, and chives. Cut the grilled cheese sandwiches into small squares and place them in the soup, or slice them into strips and serve them on the side.

1. Preheat the oven to 230°C (450°F).
2. Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
3. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.
4. Place the baking tray in the preheated oven and roast for 20 minutes.
5. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.
6. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.
7. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.