Pasta with pumpkin pesto

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s) (600 – 800 g)
• 2 garlic cloves
• 4 tbsp olive oil
• 400 ml vegetable stock
• 2 tbsp pumpkin seeds
• 300 g spaghetti, tagliatelle or other pasta
• 2 tbsp balsamic cream
• 40 g Parmesan, grated
• 2 tsp curry powder
• Salt and pepper from the mill

Instructions

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

Halve the pumpkin, remove the core, and cut the flesh into very small cubes. Peel the garlic. Bring a pot of water to a boil for the pasta. Meanwhile, heat the olive oil in a pan and sauté the pumpkin pieces for about 5 minutes. Crush the garlic and fry briefly. Add the pasta to the boiling water and cook until al dente or cooked through (depending on your preference). Deglaze the fried pumpkin pieces with the vegetable stock and simmer for another 5-10 minutes. Then puree about half of it. There should definitely be some pumpkin cubes left. Roast the pumpkin seeds in a pan without fat, let cool slightly, and chop roughly. Season the sauce with curry, salt, and pepper. Add the chopped pumpkin seeds and balsamic vinegar to the sauce. Drain the pasta and add it directly to the sauce. Mix everything well. Serve sprinkled with pepper and Parmesan cheese.