Pumpkin… I have not yet done everything I want to do with this fruit (I googled that).
Pumpkins used to just be those things Americans carve up for that holiday called Halloween. It wasn’t until I was in my twenties that my mum introduced the pumpkin to me as more than that. She started making pumpkin cakes and pumpkin soup and I was sold.
Later, she also made this pumpkin pasta which I loved, so once I lived on my own, I tried making it for myself.
I got myself a pumpkin and started cutting that thing up. Boy was that hard! I am not a strong person at all, so I had a lot of difficulty cutting this pumpkin down to size.
After a long struggle, I managed and made this very tasty pasta, but due to this long struggle, I was cured of my pumpkin liking. I went for easier food, or atleast food that required less strength to cut down.
Then came hubby!
Hubby doesn’t mind cutting veggies for me. Or fruits in this case (again, I googled that). Once hubby tasted this pasta, he minded it even less, because he knew how delicious the result would be!
So since this pumpkin season, we have already made this pasta three times atleast. It’s for four people, so it basically means we had enough leftover for the freezer too.
This is a recipe mum found in one of those supermarket magazines once. The free ones with lots of advertisement and recipes in them. I’m sharing it with you today because it is a delicous recipe, the original is Dutch so you need a translator, and because I want it as easy access for myself on my own blog.
So here it is, slightly adjusted to fit my own, lazy needs and stocks.
- 1 Pumpkin (we tend to go for hokkaido pumpkins)
- 2 Onions (red and in large pieces is best, but go for any kind you have lying around)
- 250g Salami
- 300g Pasta, one of the bigger types (like farfalle/penne/rigatoni)
- 250ml Stock/bouillon (from a stock/bouillon cube, or make your own veggy/meat stock)
- 1 Tbsp basil
- Cook the pasta according to the package directions.
- Cut the pumpkin, remove the seeds and cut it into small blocks. We leave the skin on, but use your own judgement/preference here. Cut the unions and cut the salami in small blocks/quarters.
- Heat up some oil in a large pan and heat up the salami for a few minutes. Take out the salami and heat up the onion in the same pan. Add the pumpkin, basil and bouillon and cook for 10-15 minutes. This step is done once the pumpkin is soft.
- Add the salami and pasta to the pan and stir until everything is warm.