1. Sautéing
Sauté the onion and garlic in olive oil until translucent. Add the cubed Hokkaido pumpkin and grated ginger and sauté briefly.

2. Simmering
Pour in the vegetable broth, cover, and simmer for 12 to 15 minutes until the pumpkin is fork-tender.

3. Blending
Add the coconut milk, curry powder, nutritional yeast, salt, pepper, and chili flakes. Puree everything with an immersion blender or stand blender into a velvety, smooth sauce. If it is too thick, add a little extra broth or pasta water.

4. Serving
Add the cooked spaghetti directly into the warm pumpkin sauce and toss well so the pasta absorbs the sauce. Top with a few chili flakes or fresh cilantro.

Nutritional Information (approx. per serving)

• Calories 450 kcal
• Carbohydrates 68 g
• Protein 12 g
• Fat 14 g