For this dish, you'll need the following ingredients:
- 400g of your choice of ribbon pasta
- 1 small Hokkaido pumpkin
- 1 medium-sized yellow onion (diced)
- 2 cloves of garlic (diced)
- 50g of butter (or alternative oil)
- 200ml of milk
- 200ml of cream
- 200g of crème fraîche
- 2 tablespoons of tomato paste
- 1 teaspoon of paprika powder
- 1 teaspoon of sugar
- 2 sprigs of thyme
- 500ml of vegetable broth
- A pinch of nutmeg
- Salt and pepper
- Roasted pine nuts and pumpkin seeds
- Parmesan cheese (or an alternative cheese)
Instructions:
- Peel the pumpkin, remove the seeds, and cut it into cubes.
- In a large pan, sauté the diced onions in the butter over medium heat.
- Add the garlic and pumpkin cubes, and sauté for 5 minutes until lightly browned. Be careful not to let the butter turn too golden or burn; if necessary, reduce the heat.
- Deglaze with vegetable broth, add tomato paste, sugar, and paprika powder. Season with salt and pepper.
- Add the thyme sprigs and let the pumpkin cook covered over low heat for 20-25 minutes until it's soft.
- In the meantime, cook the ribbon pasta and roast the seeds.
- Remove the thyme sprigs, then blend the sauce.
- Season with nutmeg and adjust the seasoning to your taste.