Summary

Ingredients

• 500 g pumpkin meat, e.. Hokkaido
• 250 g pasta, e.. Spirelli
• 250 ml cream
• 1 medium bell pepper (s), red
• 1 medium onion (s)
• salt and pepper
• 1 pinch (s) cinnamon
• 1 dash oil
• 200 ml broth

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Instructions

1. Add water for the pasta. When the pasta water boils, prepare according to the package insert.
2. If necessary, peel, clean and dice the pumpkin and finely chop the onion.
3. Heat the oil in a pan, fry the onions, stirring constantly, until the color changes, then add the pumpkin, stir for another 5 minutes. Then add the stock and simmer covered for approx. 15 minutes until the pumpkin is soft.
4. Clean and finely dice the peppers. When the pumpkin becomes soft, roughly mash it with a spatula or something similar so that it is already mushy, but still has bits. Add the cream and paprika, season with salt, pepper and cinnamon and let simmer briefly.
5. Then serve with the cooked pasta.