This is a squash pasta recipo but it's so so good.
Cut up a butternut squash, a red onion and some garlic into small chunks then roast in a hot oven for 45-50 mins. Tip into the cooked pasta (having reserved some cooking water) and mix the vegetables with the pasta, a few dollops creme fraiche (double cream has worked too) and a bit of the reserved pasta water.
Sounds a bit odd but this is amazing. So creamy and delicious, the veg breaks down and it all forms a gorgeous sauce.
What colour is your mini pumpkin? It could be a gem squash - normally small, round and green? Delicious just boiled (poke them first) with butter, or splash out and throw in some sweetcorn and cheese.
My favourite butternut soup recipe - for tastiness and easiness: 1 onion, chopped 1 yellow (or red) pepper, chopped and approx the same amount again of other chopped "soup ingredients" - leek/celery/carrots etc 1 butternut, washed, seeds removed and cut into chunks (skins still on) 1 large potatoe (again with skin) cut in chunks Tsp dried rosemary (of course, you can use fresh) 1/2 teaspoon dried chilli flakes Vegetable/ chicken stock - about 400 ml Cinnamon Creme fraiche
Lightly fry the onions and as they soften add the additional chopped ingredients and allow them all to soften. Throw in butternut, potatoes, rosemary, chilli and just cover with the stock (actually, just less - you want wnough water to cook it, but not so much it will become watery. After its cooked, I tend to take out some of the cooking liquid before mashing, keeping it aside so that I have it if I need it, but don't run risk of runny soup). Cover and simmer gently until butternut and potatoes are soft - about 20 minutes. I normally let it cool slightly if I can before mashing, but not essential. Remove some of the cooking liquid and retain, then using a food processor or blender, mash the soup. If necessary, add more of the cooking liquid - you want it thick, but still liquid. If with all the water its still too thick, add some milk. add a large dollop of creme fraiche (to taste, but less if you have had to use the milk) and then also stir in a teaspoon of ground cinnamon. (The cinnamon is essential - you don't taste it but you will notice the difference pre and post cinnamon.) Taste and if necessary, add more cinamon. Serve with a teaspoon of creme fraiche for additional colour and texture.