Ingredients:
3 cloves garlic, peeled and crushed
1 onions, peeled and finely chopped
1 tablespoon olive oil
1 lb pumpkin pie filling, peeled seeded and diced ( use one pumpkin about 1 3/4 lb.)
8 ounces strong vegetable stock
2 tablespoons parsley or 1 teaspoon dried parsley
4 ounces single cream
1/4 teaspoon ground nutmeg
1 pinch salt
1 pinch ground black pepper
pasta, freshly cooked,to serve
Directions:
Gently fry the garlic and onion in the oil for 3 or 4 minutes.
Do not allow them to burn.
Add the pumpkin and vegetable stock and bring to the boil.
Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender.
Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning.
Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.
Pour over the pasta and serve immediately.
Servings: 3
Time preparation: 20 min.
Time total: 40 min.