Pasta with creamy pumpkin sauce and chicken

Wash the pumpkin, cut it in half and scrape out the seeds. Cut into 1-2 cm wide slices. Peel and slice the shallots and garlic.

Preheat the oven to 200 °C. Spread the vegetables on a baking tray lined with baking paper and drizzle with a little olive oil. Bake for 20-25 minutes until the vegetables are completely soft.

Meanwhile, prepare the chicken: cut the breast into smaller cubes, season with salt, and pan-fry in a non-stick pan with a little oil until golden brown. Once the vegetables are roasted, transfer them to a blender, add the broth and cooking cream, then blend into a smooth sauce.