Dice the pumpkin (you don’t need to peel it).

Put half of the pumpkin in the oven (200°C) with olive oil, salt and garlic powder. Bake until cooked.

Put the other half of the pumpkin and the vegetable broth in a pot, cook until the pumpkin is soft. Mix everything with a hand mixer or a blender to make a pumpkin broth.

Chop the shallots and sauté it in a pan with olive oil.

Add the risotto rice; mix it until it gets translucent.

Add the wine. When the wine is absorbed, add some broth.

Repeat several times until the rice is cooked. Add the margarine and soy cuisine if wanted. Mix them with baked pumpkin.

Chop the greens (parsley, basil…)
Serve with grilled veggies and chopped green.