Simple — ready in 30 minutes — main

Roasted pumpkins? Sure. Pumpkin soup? Heard of it. But have you ever tried to use your pumpkins as a pasta sauce? Nope? You should!

Ingredients

• Pumpkins (Hokkaido or Crown Prince is good)
• Onions
• Carrots
• Vegetable broth
• Roasted pumpkin seeds (for topping)
• Herbs (for topping)
• Olive oil
• Vinegar
• Salt & pepper
• Pasta (of course)

Tools

A blender

Here’s how to make the pasta

1. Pre-heat oven on 200 degrees. Cut pumpkin and onions into similar big pieces and keep the pumpkin seeds aside. Put veggies on a baking tray, sprinkle with salt, pepper and some olive oil and roast in the oven for about 20 minutes until tender.
2. Roast pumpkin seeds according to instructions.
3. Make about 0,5 litres of vegetable broth.
4. Cook pasta according to instructions.
5. In a bowl, blend together roasted veggies with broth until the sauce is smooth. Taste to season with salt and pepper.
6. With a vegetable peeler, slice thin, long stripes of carrot.
7. Mix together pasta with pumpkin sauce and carrots. Plate and top with fresh herbs and roasted pumpkin seeds. Sprinkle with salt, pepper (if needed), and drizzle a splash of olive oil and vinegar on top.

Et voilà!