Pumpkin with pasta Italian style

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s) or half a large one
• 1 half leek(s) or 4 spring onions, cut into rings
• butter
• 1 small onion(s)
• 1 tbsp curry powder
• 1 shot of white wine or 1 tbsp lemon juice
• 500 ml chicken broth, homemade or instant
• 1 cup of cream
• salt and pepper
• 1 pack of pine nuts (small bag)
• 400g pasta

Instructions

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

special taste experience

Wash the Hokkaido pumpkin and cut into pieces. Dice the onion and fry lightly in butter. Sauté the leek or spring onions. Add the pumpkin cubes and fry briefly. Sprinkle with curry powder and sauté briefly. Deglaze with wine or lemon juice. Now pour in the chicken stock and cream and simmer for about 10-15 minutes. Season with salt and pepper. Meanwhile, gently toast the pine nuts in a small pan without fat and cook the pasta until al dente. Serve the pasta with the pumpkin sauce and the pine nuts sprinkled on top.