Tom’s Pumpkin Pasta

By Tom Newspring, Wellington 2023
Transcribed by Asher

Serves: 6-8
Taste: 4
Preparation: 3.5
Health: 3


  • 1 pumpkin, cut into chunks
  • Sichuan peppercorns
  • Olive oil
  • 1 liter of stock (any type)
  • 1 can of coconut cream
  • Salt, pepper, lemon juice (to taste)
  • Pasta (enough for the desired number of servings)
  • Cheese (optional)


  1. In a large pot, heat a generous amount of olive oil over medium heat. Add Sichuan peppercorns and cook until fragrant and slightly burnt.
  2. Remove the burnt peppercorns from the oil, discarding them.
  3. Add the pumpkin chunks to the pot and sauté in the oil until they begin to soften.
  4. Pour in the stock until the pumpkin chunks are fully submerged. Bring to a boil and let it reduce.
  5. Once the stock has reduced, add the coconut cream and blend the mixture until smooth.
  6. Season the sauce with salt, pepper, and lemon juice to taste.
  7. In a separate pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente.
  8. Reserve a cup of pasta water before draining the pasta.
  9. Combine the cooked pasta with the pumpkin sauce, adding the reserved pasta water as needed to achieve the desired consistency.
  10. Optionally, mix in your choice of cheese.
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