buckwheat "risotto"

Directions

1. boil the buckwheat. i soaked it overnight and boiled with the double (a little less) of water, seasoned with salt.
2. in a small pan, heat a pinch of olive oil and add a chopped onion. cook until soft.
3. add the cubed pumpkin (about half a cup or one cup, if you want to keep the pumpkin sauce for later, as i did), add a little bit of water, season with salt, pepper and paprika and let it cook until soft.
4. when soft, transfer everything to a cup and blend it.
5. put the cooked buckwheat in a small pan and add the pumpkin mix while mixing until you reach the desired consistency. top with the toasted seeds if you want and serve it with a tomato and arugula salad!