Summary

Ingredients

• 600 g Hokkaido pumpkin (se)
• 300 g pasta, e.., Spirelli
• 1 clove garlic
• 20 g butter
• 10 sage leaves, additional for garnish
• 100 g crème fraîche or sour cream
• salt and pepper
• Chilli flakes or cayenne pepper

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Instructions

1. Quarter and core the cleaned pumpkin. Then dice the pumpkin flesh and cook over a medium temperature for about 15 minutes. At the same time, cook the pasta al dente according to the package instructions.
2. Peel and finely chop the clove of garlic. Now melt the butter in a pan. Add the chopped garlic clove and the sage leaves and fry for about 2 minutes. Then take the pan off the stove.
3. Drain the pumpkin pulp and add the contents of the pan - butter, garlic and sage - and the crème fraîche. Now puree everything with a hand blender until creamy.
4. Season the pumpkin puree generously with pepper, salt and chilli. Add the drained pasta, mix everything together and serve.