Warming and healthy, pumpkins are the traditional December and January food! Very healthy as well, they support your kidneys.
They need a little bit of seasoning – they like it hot with chili, or as well they like it fruity with orange for example. And they balance the bitterness of endives, like you can taste in the following dishes, which are definitely my most loved ones with pumpkin:

Orange Braised Endives with Pumpkin Puree

Ingredients: (10 portions)
1 red pumpkin (Hokkaido, not need to peel), cut into chunky pieces and steamed
40 gm butter
1 table spoon acacia honey
20 ml olive oil
20 ml orange juice
A little bit orange rind
Sea salt
5 endives cut into halves

Methods:

Blend the hot steamed pumpkin with butter, add a little bit of garlic and fresh ginger if you like, season with salt and keep warm.

Braise the endives 3 minutes in olive oil, honey, orange juice and rind, season with salt and serve together.

Pumpkin Pizza Bread

Ingredients: (10 portions)
1/2 red pumpkin (Hokkaido, not need to peel), cut into chunky pieces and steamed
40 ml olive oil
2 onions - cut into dices
2 cloves of garlic - cut into dices
1 red chili, cut without the kernels
1/8 l dry white wine
50 gm parmesan, grated
1 bunch dill, cut

Dough:
250 g whole spelt flour
10 gr fresh yeast
75 gm water
1 teaspoon honey
½ teaspoon sea salt
10 ml olive oil

Methods:

For the dough mix all ingredients together and let rest in room temperature for 20 minutes. Work once again through the dough and roll thinly to a 30x30 size. Cut into 8x8 pieces.

In olive oil braise the chili, onions and garlic, mash the pumpkin and add to the onions. Add white wine, parmesan, salt and dill. Spread on the pizza breads and bake for 10 minutes on 200 degrees.

Serve warm with a salad or steamed broccoli, as antipasti or simply with a glass of white wine!