Steamed octopus, on pumpkin cream with crunchy cucumber and basil pesto

Serve 5

Clean the octopus and boil it in a pot with water and the  lemon cut into halves until the octopus is tender enough (cooking time very depends on the type of octopus). When cooked, cut the tentacles  from the thickest part in order to obtain three medallions. Heat the Evoo in a pan, add sautè the  cucumber(cut into cubes), season salt and pepper, then keep aside warm. In a pan warm up the Pumpkin Cream , gradually adding  the vegetable broth  medium-soft consistency is reached . Serve on a plate placing the Pumpkin Cream on the bottom, position the octopus medallions on top of it, that the prepared cucumber and garnish with few drops of Pesto Genovese  fresh parsley and a drizzle of Evoo.