Summary

Ingredients

• 250 g pumpkin pulp
• 1 shallot (s)
• some olive oil
• 1 teaspoon honey
• 1 dash balsamic vinegar
• 200 ml vegetable stock
• 200 ml cream
• Chili powder or sambal oelek
• salt and pepper
• some lemon juice
• 300 g pasta
• Water (salt water)
• possibly pumpkin seeds
• possibly pesto

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Instructions

1. Peel the pumpkin (if not using Hokkaido) and shallot and cut into small cubes. Caramelize the honey in a little oil. Then add the pumpkin and shallot and sweat.
2. Place the pasta in salted water and cook according to the instructions on the packet. Deglaze the pumpkin and shallot with the balsamic vinegar and vegetable stock and simmer until the pumpkin is soft. Add the cream and season with chili powder or sambal oelek, salt, pepper and lemon juice. Arrange the pasta with the sauce.
3. Tip: If you want, you can also sprinkle a few pumpkin seeds on top and add a little pesto.