Pumpkin-zucchini-tomato sauce

Ingredients for 6 servings:

• 1 small pumpkin(s) (Hokkaido)
• 1 large zucchini
• 1 can of tomatoes, chopped
• 2 m.-large onion(s), red
• 400 ml sweet cream
• some sunflower oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

It goes great with pasta or pasta casserole. I’ve even used it as a topping for bread.

Dice the pumpkin and simmer in a large pot with a little water for about 5-10 minutes until soft. Meanwhile, wash, halve, and slice the zucchini and dice the onions. Drain the pumpkin cubes and set aside in a bowl. Rinse the pot briefly and wipe dry. Add a little sunflower oil and heat until hot. Briefly fry the diced onions, add the zucchini slices, and fry until browned. Now reduce the heat and add the pumpkin cubes. Pour in the cream and puree with a hand blender. Season with salt and pepper. You can also add other spices if you like. Since I like it a bit spicier, I added dried chili peppers while cooking the pumpkin (but didn’t puree it) and added a little paprika to taste. Add more or less cream depending on the consistency you want.