For the pumpkin pasta, chop the onion and fry in oil. Briefly fry the chopped garlic. Add diced pumpkin and pour a little broth.
Add spices and sauté until soft, adding a little broth every now and then if too little. The sauce should not become soupy but creamy. Puree with a hand blender.
Dress the sauce with the cooked pasta, pumpkin seeds and pumpkin oil and parsley and serve the pumpkin pasta.
Preparation Tip:
Hokkaido does not need to be peeled and is therefore particularly convenient when it should be a little faster and uncomplicated. Sprinkle the pumpkin pasta with grated Parmesan cheese if desired.
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