Pumpkin Parmigiano Sauce

Servings: 6



  • 200 g pumpkin small chunks
  • 250 ml vegetable stock 
  • 50 g reggiano parmigiano 
  • pepper





1. Using a small sauce pan, boil the pumpkin in the vegetable stock until it is soft.


2. Add the boiled pumpkin with the stock in your food processor or use a hand mixer and mix it till you have a smooth texture.



3. Grind 50 g of parmigiano and add to the sauce. Also add pepper. If you are a cheese lover you might add more cheese, however than you do not taste the pumpkin that much anymore. 

For here you have different options:

  • You can mix the sauce directly in the pan with pasta of your choice.
  • Pouring it on top of your pasta.
  • Using it in a pasta gratin as sauce.


What ever you do I would suggest to serve it with fresh parsley and sunflower seeds. You can also add some sauteed chanterelles or other mushrooms of your choice.