Summary

Ingredients

• 1 onion (s)
• 400 g pumpkin meat (Hokkaido - pumpkin)
• 1 apple, more tart
• 2 tablespoon oil (rapeseed oil)
• 1 teaspoon curry powder
• 400 ml vegetable stock
• 400 g pasta (spahetti)
• 3 tablespoon sour cream
• salt
• pepper
• 1 tablespoon lemon juice
• 2 sausages, raw

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet.
2. Peel the onion. Wash, quarter, peel and core the apple. Remove the seeds from the pumpkin meat. Roughly dice everything.
3. Heat oil in a pot. Sauté the onion until translucent, sauté the pumpkin and apple briefly and dust with curry powder. Pour in the vegetable stock, bring to the boil and then simmer for about 10 minutes over low heat. Stir in the sour cream and puree everything finely with the hand blender. Season with salt, pepper and lemon juice. Press the sausage out of the sausages in portions and shape into small balls. Let it steep in the sauce over a low heat for about 5 minutes.
4. Serve the sauce with the drained pasta.