1 packet of spaghetti (I use gluten free)
400 grams pumpkin (try a Japanese pumpkin over a butternut pumpkin as it has a lot more flavour)
3 tablespoons chicken stock (that's liquid, so if your using powder make up 1 teaspoon powder with 3 tablespoons of water)
1 tablespoon cream
1 teaspoon paprika
1 teaspoon chili
1/4 cup fresh grated Parmesan cheese
200 grams smoked salmon
Cut the pumpkin into moons, making sure to remove all of the seeds. Roast in a baking tray for 30 minutes or until pumpkin is tender and has taken on a little colour.
Place pumpkin and chicken stock in a blender or food processor and blend until smooth. Pour the sauce into a medium size frying pan and add cream, paprika and chili. Simmer for 10 minutes and allow the sauce to reduce. Note, that the sauce is ment to be thick.
Meanwhile add the spaghetti to a pot of boiling water and cook until tender. Drain the spaghetti and then add to the sauce. Add flaked smoked salmon and Parmesan cheese to the frying pan and toss quickly.