Pasta with cream and pumpkin sauce

Ingredients for 3 servings:

• 500 g pumpkin flesh, e.g. Hokkaido
• 250 g pasta, e.g. spirelli
• 250 ml cream
• 1 medium-sized red bell pepper(s)
• 1 m.-sized onion(s)
• salt and pepper
• 1 pinch of cinnamon
• 1 shot of oil
• 200 ml broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil water for the pasta. When the water is boiling, prepare according to the package instructions. Peel, trim, and dice the pumpkin (if necessary), and finely chop the onion. Heat the oil in a pan. Fry the onions, stirring constantly, until they change color. Add the pumpkin and stir for 5 minutes. Then add the stock, cover, and simmer for about 15 minutes, until the pumpkin is soft. Peel and finely dice the bell pepper. When the pumpkin is soft, roughly mash it with a spatula or similar until it is pulpy but still has some pieces. Add the cream and paprika, season with salt, pepper, and cinnamon, and continue to simmer for a short while. Serve with the cooked pasta.