Summary

Ingredients

• 3 small onion (s) or shallot (s)
• 2 cloves garlic
• 750 g pumpkin meat, best butternut cut into small cubes
• 1 cup crème fraîche
• 250 ml white wine, dry
• 500 ml vegetable stock
• 1 pinch (s) sugar
• 25 g parmesan, rated
• 3 tablespoon olive oil or walnut oil
• salt and pepper
• thyme
• nutmeg
• Pine nuts, roasted
• 400 g pasta

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Instructions

1. Steam the onions and the finely chopped garlic in the oil until translucent, then add the pumpkin cubes. Steam the cubes and season with pepper and sugar.
2. When the cubes are still rather firm, pour on the wine and soup. Continue simmering until the pumpkin is pleasantly firm to the bite.
3. Then add the thyme, nutmeg and creme fraiche, bring to the boil and finally stir in the parmesan to thicken.
4. Cooking pasta. Strain it off, put it back in the saucepan, then add the sauce and fold in. Finally sprinkle the pine nuts over it.