300g penne (or rigatoni) pasta
150g pumpkin flesh, diced
70g pumpkin seeds
1 medium onion, finely chopped
1 tbsp sour cream
salt and freshly-ground black pepper
oil for frying
1. Cook the pasta in a pan of lightly-salted water according to the manufacturer's instructions.
2. Combine the pumpkin flesh and stock in a pan and simmer gently for about 15 minutes, or until soft.
3. Grind half the pumpkin seeds in a coffee grinder and add to the pumpkin mix. Add a little oil to a pan and use to fry the whole pumpkin seeds and the onion until the onion is soft (about 5 minutes). Stir this mixture into the pumpkin mix. Stir in the sour cream and season to taste.
4. Drain the pasta, place in a bowl then pour over the pumpkin mixture. Serve immediately.