Pappardelle with spiced pumpkin sauce

For 4-6 people
400 g pappardelle pasta
800 g of pumpkin Hokkaido
2 cloves of garlic
2 tablespoons garam masala Indian spices (or more if desired)
100 ml coconut milk
sunflower oil
salt

Cut the pumpkin into cubes and, in the case of Hokkaido, you can safely use the Peel as it is very thin and cooks well.
Chop the garlic and let it warm up briefly in the oil, being very careful not to burn, then add the pumpkin cubes and stir.
Add the powdered spices, add salt, 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.
Halfway through cooking, add the coconut milk and continue to stir regularly.
When cooked, remove from heat and blend with an immersion blender.
In the meantime you did cook the pasta in boiling salted water: when it is cooked al dente, drain and toss with this spicy sauce.