Pasta a la spicy &creamy pumpkin sauce

 Here is another one to relief the rainy day blues.

A little spicy, a little comforting, and a lot of creamy pumpkin soup.

First, it would be necessary to have a hand blender at the least if not food processor.

Then, follow the following steps to find your way to a bowl of this golden delicious soup.

Ingredients

  • about 600 g of pumpkin, cubed and blanched until just softened (about 15-20 mins)
  • 2 cloves of garlic, chopped
  • 2 shallots, chopped
  • 2 tbsp of pure cream or whipping cream
  • sea salt & ground black pepper to taste
  • 2 tsp of chopped chilli (optional)
  • a bunch of spring onion, chopped, for stirring in
  • about 250 ml of chicken stock / vegetable stock

Method

  1. Cook the pasta of your choice, drain and set aside.
  2. In a medium sized pot, heat up some olive oil (beware of not letting it smoke). Then, toss in the chopped shallots followed by garlic to stir fry until translucent and aromatic.
  3. Add in the softened cooked pumpkin cubes to stir in, season with a little salt and pepper first (more seasoning later).
  4. Then, add in the chicken stock to stir in until they are well combined.
  5. Now, turn the heat/fire very low or off. Stick in the hand blender to puree the pot’s contents into a smooth puree.
  6. Add in more water as you go along to reach your preferred consistency.
  7. When the puree is done, turn up the heat a little, season further.
  8. Stir in the cream and chopped spring onion until well mixed.
  9. Ladle up the contents into a bowl, add a little dollop of cream and more spring onion atop to garnish if you like.
  10. I add in the pasta at this stage and have a pan friend sausage on the side for a comforting dinner.

made into pasta a la creamy pumpkin sauce

Have a good one!

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