4 servings
- 400 g hokkaido pumpkin
- 440 g fresh pasta
- 80 g bacon
- 100 ml cooking cream
- 500 ml vegetable broth
- 1/2 onion
- 1 tablespoon raisins
- 1 teaspoon curry powder
- 1 teaspoon fresh rosemary
- 4 level tablespoons breadcrumbs
- handful of fresh basil
- olive oil
- salt and pepper
1) Peel the pumpkin, remove the seeds, and cut into equal cubes. Sauté the chopped pumpkin with onion, curry, salt, and pepper in oil, and pour in the broth. Cook until soft. Drain, add cream, and blend until smooth.
2) Fry the chopped bacon, garlic, and raisins, which have been soaked in water to slightly swell, in a pan. Add breadcrumbs, chopped rosemary, and cook until golden. Then set aside.
3) Cook the pasta, toss with pumpkin purée, and sprinkle with the breadcrumb mixture and grated parmesan.
4) Garnish with fresh basil.
