Pumpkin Spice and Everything Nice

If there’s anything that I absolutely adore above all about autumn, it is, without a question, pumpkins.

Pumpkins, pumpkins, pumpkins everywhere!

I love pumpkins, and to be completely honest, I think I am obsessed with them. But I just can’t help it! They are sweet, satisfying, and tremendously delicious. Of course, I knew about them when I was little, but this unmistakable orange squash was not exactly popular in my home country. Its origins can be traced back to Central America, dating as far back as 7500 to 5000 BC, while in Europe, it was essentially a stranger until just a few centuries ago. So, please forgive me, but once I set foot in the continent of pumpkins (yes, that’s the title I chose to give it), I was left completely astonished by the variety, the usage, the shapes, and all the vibrant colours a pumpkin could have.

There are just so many of them!

It was incredible to discover that originally they weren’t sweet at all and that, rather, they were smaller and bitter, and it was incredible to discover that archaeological sites and finds indicate that Indigenous peoples were already cultivating them centuries ago. Can you believe it?

They primarily used the hard shells and the seeds rather than the pulp, and, for how versatile and adaptable pumpkins are, they also used them in traditional medicine and for ceremonial events—being, after all, one of the most important vegetables of the harvest period (although botanically they are a fruit).

So, it seems that we have always loved pumpkins and probably always will. But why is that?

We could stay here and talk about all the health benefits they have—they are indeed full of vitamins and nutrients—but the simple and obvious answer is that this divine orange squash is utterly delectable. It’s tasty, scrumptious, appetising, and so yummy!

However, I believe that pumpkins are so loved because they are, most of all, versatile.

We can literally find them in all kinds of recipes, from appetisers, first courses, second courses, side dishes, and desserts, or again, from breakfast, lunch, and dinner; they simply make a meal better.

With autumn, it’s only natural to look for pumpkin recipes (like maple roasted pumpkin, pumpkin puree, pumpkin and garlic pasta, pumpkin bread, pumpkin curry, pumpkin fritters, pumpkin pie, pumpkin muffins, pumpkin spice sugar cookies, and a lot more), but as an Italian, today, I want to leave you, dear reader, with a staple in my home during this beautiful season: The Pumpkin Risotto.

I assure you, it tastes just as good as it sounds.

You’ll need:

350 g of Carnaroli Rice
750 g of Pumpkin
1.5 l of Vegetable Broth
100 g of Yellow Onions
60 ml of White Wine
80 g of Parmigiano Reggiano
50 g of Butter
Black Pepper to taste
Salt to taste
Extra Virgin Olive Oil to taste

Instructions:

Warm up the vegetable broth.
Clean and cut the pumpkin into dices (remove the skin and the seeds, you’ll only need the flesh).
Chop and sauté the onion in a large pot where you have heated the oil. Don’t burn it and let it sauté on low heat for about 9-10 minutes.
Add the pumpkin and roast it but do not let it stick to the pot.
Begin adding a little bit of broth and continue doing so until the pumpkin is fully cooked (it should be tender, but my mama blends it to make it even creamier).
In another pan, we toast the rice over high heat for around 3 minutes.
Deglaze it with white wine and stir immediately until the wine has completely evaporated.
Pour the rice into the pot with the pumpkin and let the rice fully cook, adding slowly as much broth as you need.
Once the rice is cooked, turn off the heat and add the grated Parmesan cheese and the butter.
Add black pepper, the Parmigiano Reggiano, and some more salt if you like it less sweet.
If you want a less creamy risotto, you can add more broth.
It’s finally ready to be served!

This is a very beloved autumnal recipe in my country and one of my favourite dishes in the world. My mum says that people have their own way of making it; therefore, you can find various recipes online, but this is my family’s one.

I’m very fond of the pumpkin risotto, and, if I could, I would eat it every single day of my life.

This recipe is for four people, but you can adjust the ingredients to your heart’s desires. I really hope you make it and love it as much as I do, but in the meantime, I wish you a great Spooky Season and a wonderful autumn too.

Up, detail of A Merry Halloween by Anonymous (circa 1910)

Sources:

Why We Love Pumpkin Spice

Why We Love Pumpkin and Why You Should Too

The Fascinating Journey of Pumpkins: From Ancient Origins to Modern-Day Celebrations

My mama’s family recipe book