1. Rinse the outside of the pumpkin, remove the seeds, cut it up into medium-small pieces. 2. Bring a large pot of water to a boil, add 1 boullion cube and the cut up pumpkin. 3. Put the lid on and boil until it is soft--about 1 hour, more or less (the time depends on the size of the pumpkin). 4. Remove cooked pumpkin from the pot into a colander to cool. 5. While pumpkin is cooling, sauté the chopped onion until clear, in a bit of olive oil. 6. Using a spoon, scoop the cooled pumpkin out of its skin or peel the skin away from the pumpkin and put into a bowl. 7. Mash the pumpkin well and fold in the onions and any oil left in the pan. 8. Put the cooked pumpkin and onion mixture into a medium stock pot and add 1 cup of water, 1 chicken bullion cube and a pinch of nutmeg. 9. It should have a thick"sauce type" consistency. 10. Simmer for one hour, checking to make sure there is just enough liquid (be careful not to let it scorch). 11. While the pasta is boiling, add the heavy cream and 1 teaspoon olive oil to the sauce. 12. Continue simmering sauce until pasta is cooked. 13. Pour sauce over cooked, drained pasta and toss lightly to mix. 14. Serve with grated Parmesan cheese to sprinkle on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
