Summary

Ingredients

• 1 small pumpkin (s) (e.g. butternut)
• 3 thin spring onions
• 0.5 ½ glass olives, black
• 1 can tomato (s), peeled
• 1 onion (s)
• vegetable broth
• 4 tablespoon olive oil
• 500 g pasta
• Salt water
• salt and pepper
• curry
• Caraway seed
• Piri-Piri
• Paprika powder, noble sweet
• Paprika powder, hot as rose
• herbs Provence
• possibly cheese for sprinkling

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Instructions

1. Cut the onion into small pieces and put it in a saucepan in the olive oil. Add the peeled, gutted and cut into small cubes pumpkin and let fry. When the pumpkin has turned a little brown in some places, add the can of tomatoes. Pour in enough broth that the pumpkin is not completely covered (it should be a sauce and not a soup) and cook for about 10 minutes.
2. Cook the pasta in salted water. In the meantime, cut the spring onions and olives into small pieces and set aside. When the pumpkin is tender, pound a few times with a potato masher so that the sauce becomes thicker, but you can still see pieces of pumpkin.
3. Then stir in the spring onions and olives. Season the sauce with salt, pepper, curry, caraway seeds, piri-piri, sweet and hot paprika powder and herbs from Provence. Pour the sauce over the drained pasta and sprinkle with cheese if necessary.