At the supermarket I saw a big pumpkin and I decided to change it into a wonderful chariot for the palate.
1 Garlic clove
Put a casserole on the stove with 3 spoon of oil, a big garlic clove, sage leaves and a sprig of thyme for 4-5 minutes then discard the garlic and the herbs. Toast the almonds in the oven.
Add the pumpkin in pieces when a bit browned, pour a glass of white wine and when reduced, add 3/4 glasses of water, salt and cook for 1 hour until you'll get a rough cream.
Serve into a bowl with fresh ricotta and the toasted almonds.