Roast or steam the pumpkin until soft, then remove the skin and seeds, and blend into a purée.

Grill the fish or sear it in a hot pan with a little olive oil for about 3–5 minutes on each side, just enough to get a nice crust while keeping the fish juicy. Use any white fish you like, from cod to dorado or sea bass. If using shrimp, peel and devein them, and quickly sear just like the fish. Remember: in the perfect doneness, shrimp take the shape of the letter “C”; if they curl into an “O”, then they’re overcooked…

Prepare your spices (don’t forget to chop the ginger) and broth so they’re ready to use.

Finely chop the onion, ginger, and garlic. Sauté in olive oil in a deep, heavy-bottomed sauté pan (or skillet) until translucent. Add the ptitim and toast it quickly, dry-style. Pour in the white wine, stir well, then add the butter.

Now cook the ptitim as you would a risotto: gradually adding the vegetable broth and stirring. Taste regularly: the pasta should stay al dente but not too firm. When it’s nearly ready, stir in the pumpkin purée and parmesan. Mix well, and just one minute before it’s fully done, add the spices and salt, then turn off the heat. If the texture feels too dry and not creamy enough, feel free to stir in a bit more butter.

To serve, top your “risotto” with pieces of the cooked fish, sprinkle with fresh herbs, and enjoy hot.