Pumpkin Pasta with tomato sauce, Pomegranate and pine nuts

Ingredients:

• 1 Hokkaido or butternut
• 2 small onion
• 4 Cloves of garlic
• Sprig of thyme
• Ginger
• (3/4l vegetable broth if you want to make a half of a pumpkin Pumpkin Soup )
• 1/2 Glass-dried tomatoes in oil
• 100ml dry white wine
• Pine nuts
• Pomegranate

Wash the pumpkin, remove seeds and cut into small strips or cubes. The butternut must of course be contrary peeled for Hokkaido.
The Onion, Cut garlic and ginger and fry until soft with little butter in the pan.
Season with salt and pepper. Add thyme sprig.
Also cut the small dried tomatoes, the drained oil in the pan
Fry the sliced ​​squash in the pan and deglaze with a little white wine.

Option: It is also possible to use half of the mass to, to cook a pumpkin soup as an appetizer.
The decision, to make a pumpkin soup from the other half of the pumpkin, of course it is enough, if only one half is cut into a few large pieces. To deglaze the roasting of the pumpkin pieces with a little white wine and pour broth. Quick boil and simmer for 20 minutes.
Then Puree with a stick blender all.

Preheat oven to 150 ° ~, Add pine nuts on a baking sheet and roast until desired degree of brownness. Pomegranate on the table until you no walken “Crack” longer hears. The kernels should be better then solve. Trigger the fruit seeds and place on a paper towel.

Cook the pasta in the meantime.
Meanwhile, one can safely eat the soup as an appetizer, garnished with a spoonful of sour cream and a dash of pumpkin seed oil.

Stir in the toasted pine nuts in the pan and then give up the noodles. Garnish with pomegranate seeds, Drizzle with a little pumpkin seed oil, fresh basil, or parsley on top.

Good appetite!