1. Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste. 2. Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre) pot. 3. Cover with water and add almonds. 4. Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy. 5. With a hand-held eletrical shredder, pulse for a few seconds, then stir and repeat as needed. You should end up with a creamy consistency throughout. 6. Optionally, serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins, or until golden. ---------------------------------------------------------------------------
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