Rye pasta with pumpkin sauce

For 4 people

400 g of rye pasta (or other short pasta of your choice)

1 shallot

600 g pumpkin Hokkaido

80 ml soy cream

extra virgin olive oil

a pinch of cayenne pepper

salt

Cut the pumpkin into cubes (this type of pumpkin you can safely use the peel, as it is very thin and bakes with ease).
Chop the shallot and fry in oil, stir briefly and then stir in the diced pumpkin.
Season with salt, add a pinch of chilli, add a glass of water, stir and simmer on low heat with the lid on for about twenty minutes until the pumpkin is almost completely rout, stirring occasionally and adding a few more tablespoons of water if necessary.
When cooked, remove from heat and blend with an immersion blender.
Put on the heat and add the cream, stirring everything carefully to mix: only takes a couple of minutes.
In the meantime you did cook the pasta in boiling salted water: when it is cooked al dente, drain and toss with this delicious sauce.