Main Ingredients: Vegetables
Difficulty Level: Easy
Preparation Time: Less than an hour
Servings: 6 to 8 as a main dish or 10 to 12 as a side dish
For this recipe, we recommend using: A 26cm rectangular baking dish

Ingredients:
1 pumpkin, about 1.2 to 1.4 kg, e.g. Hokkaido
3 tablespoons olive oil
750g ricotta
3 medium eggs
100g grated Parmesan
Juice and zest of 2 lemons
2 tablespoons chopped sage
White wine (optional)
Salt and ground black pepper
Nutmeg
200g grated mozzarella
250 to 300g pre-cooked lasagna sheets
100g pumpkin seeds

Topping:
Fried sage
A little aluminum foil or parchment paper

Method:
1. Wash, halve, and deseed the Hokkaido pumpkin. Cut it into wedges, then slice the flesh into thinner pieces on a cutting board. Set a few wedges aside for decoration.

2. In a bowl, mix the ricotta with the eggs, half of the grated Parmesan, lemon juice and zest, sage, olive oil, and white wine, stirring until smooth. Season with salt, pepper, and nutmeg, and mix again until you get a smooth consistency.

3. Preheat the oven to 200°C (180°C fan). Spread some of the ricotta mixture on the bottom of the rectangular baking dish, then cover with lasagna sheets. Spread some ricotta mixture over the lasagna sheets, layer with pumpkin wedges, and sprinkle with mozzarella. Add another layer of lasagna and repeat with the ricotta mixture, pumpkin, and cheese. Continue layering until the ingredients are used up.

4. Cover the layered lasagna with aluminum foil and bake in the middle of the oven for about 30 minutes. Meanwhile, roughly chop the pumpkin seeds. After 30 minutes, remove the foil, add the reserved pumpkin pieces, pumpkin seeds, and the remaining Parmesan and mozzarella to the lasagna, then drizzle with olive oil. Bake for an additional 10 to 15 minutes until fully cooked. Before serving, you can sprinkle fried sage over the lasagna as a garnish, if desired.

Tip:
This lasagna also makes a wonderful side dish for lamb. Hokkaido pumpkin does not need to be peeled.

Healthy and comforting. Creamy to perfection, this roasted pumpkin soup is even better when served with crusty bread and salted butter.
A perfect balance of sweet and savory flavors, this hearty bowl of roasted pumpkin soup is the ideal starter for your Halloween feast.

Ingredients:
2kg pumpkin, cut into chunks
1 garlic clove, halved
2 red onions, diced
10g thyme leaves
2.5ml ground nutmeg
Salt and pepper
Olive oil
1.5l vegetable stock

To serve:
Cream, fresh thyme, and baguette

Method:
1. Preheat the oven to 180°C.

2. Place all the ingredients, except the stock, onto a large Le Creuset baking tray. Generously drizzle with olive oil and mix well, ensuring everything is well coated. Roast for 1 ½ hours, checking regularly to make sure the vegetables don’t stick. Once roasted, remove from the oven and transfer the contents of the tray into a large pot (peel the garlic). Pour the stock over the vegetables and heat over medium heat until boiling. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

3. Using an immersion blender or a regular blender, blend the soup until smooth and silky. Season with salt and pepper to taste.

4. Serve with a spoonful of crème fraîche, fresh thyme leaves, and a slice of crusty ciabatta or baguette.

Chef’s Notes:
This soup freezes well and can be stored in the refrigerator for up to 4 days. For extra flavor, add chili and ginger during roasting and finish with coconut cream for a delightful blend of flavors.