Preheat the oven to 220C and scatter the pumpkin cubes evenly in a baking tray. Drizzle oil, sprinkle salt and herbes de provence. Give it a toss and roast it for about 30 minutes or until it’s tender.

Once the pumpkins are cooled, take ¾ of it and blend it to a puree.

Pour the stock/water in a pan and bring it to a boil. Then, bring the heat down to the lowest and let it stay warm.

In a pan, add butter with a little bit of oil and scatter garlic along with onion. Give it a toss, sprinkle salt and let it cook for about a minute.

Add arborio rice, give it a stir and let it cook for a minute.

Ladle little bit of the warm stock/water to the rice, give it a stir and let it cook in medium low heat until the stock/water is absorbed. Once done, add some more stock and continue following the step until the rice is almost al-dente.

Now, mix the puree pumpkin to the rice and give it a mix. Continue cooking until the rice is al-dente.

Pour cream/milk, grate half of the parmesan cheese on top and give it a mix. Finally, toss the remaining roasted bite size pumpkin cubes and give a final mix. Check for salt and add any, if required.

To toast the pumpkin seeds, clean the seeds and dry them using a paper towel or leave it in the open air for a few hours. Once fairly dried, heat little bit of oil in a pan and layer the seeds. Sprinkle salt, chili powder and give it a toss. Continue toasting while tossing them every now and then until they’re golden brown in color.

To make crispy sage leaves, drizzle some oil in a hot pan and layer the leaves. Let it cook for a couple of minutes and take it off to a paper towel.

Serve the risotto warm with crispy sage, toasted pumpkin seeds and shaved parmesan.