Cut the pumpkin, zucchini, spring onions and chilli into small pieces and fry in olive oil, deglaze with sherry, simmer until done. Meanwhile, cook the pasta with a little broth powder and salt. Put the pasta almost done in the pan with the pumpkin, toss, let simmer for another five minutes and add a little of the pasta water from time to time. Season to taste with pepper, salt, chilli and nutmeg. Sprinkle with walnuts or parmesan.