1 kg (2 lbs) pumpkin
2 medium leeks
40 g (1 1/2 oz) butter
1/2 tsp ground nutmeg
500 g (1 lb 2 oz) rigatoni pasta
300 ml. (1 1/4 cups) cream
40 g (1/4 cup) toasted pine nuts
Peel your pumpkin, discarding the seeds (or saving and roasted them!) and then dice your pumpkin pieces into small cubes
Discard the outer most leek leaves, clean them, and slice finely.
Heat butter in large pan over low heat. Add the sliced leek and cover the pan to cook about 5 minutes. You might need to stir it a couple of times.
Add your nutmeg and pumpkin, and cover again for about 8 minutes.
This is a good time to cook your pasta, I always put a bit of salt and olive oil in my water.
Cook until tender- drain it, you might want to put the pasta in a covered bowl to keep it warm.
Roast your pine nuts in a small hot pan- this only takes a minute or two. Alternately you could roast them in the over on a sheet and roast your pumpkin seeds at the same time.
Add your cream after the 8 minutes is up, and also a bit more water about 1/4 cup. Bring the mixture to boil.
Let it condense down a bit and make sure your pumpkin is tender.
Divide your pasta into servings and top with your sauce and lastly sprinkle your pine nuts on top. The pine nuts taste really nice with the pumpkin so don't skimp on them.
You could of course adjust this sauce with the type of pumpkin you use, some like butternut squash are a bit sweet. I like nutmeg so I added a bit more to my serving.