Pumpkin sauce with white wine and Parmesan

Ingredients for 5 servings:

• 1 Hokkaido pumpkin(s)
• 2 carrots
• 1 piece(s) ginger root
• 1 small chili pepper(s)
• 2 onions
• 2 large garlic cloves
• 2 tbsp balsamic vinegar
• 250 ml white wine
• Salt
• 1 cayenne pepper
• Vegetable stock powder
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

If you are not using Hokkaido, peel the pumpkin. Otherwise, just remove the seeds and chop roughly. Peel the carrots and ginger, and chop roughly. Also roughly chop the chili. Lightly fry the onions and garlic in a pan and add the above ingredients. Cook for about 5 minutes. Deglaze with white wine and balsamic vinegar and simmer vigorously for another 5 minutes. Puree in a blender (a hand blender is not as gentle on the garlic and onions) and bring to a boil again in the pan (careful: it will splatter!). Season with salt, cayenne pepper and vegetable stock and add the Parmesan. Add more Parmesan if desired. Spaghetti or macaroni go well with this. Tip: Can also be easily turned into a soup by varying the ingredients slightly.