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🍽️ Pumpkin Spätzle

420 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 500 g
• Salt pinch
• Thyme, fresh 15 g
• Butter 1 tbsp
• Oil 1 tbsp
• Spätzle, fresh 800 g
• Pepper, black ground pinch
• Pumpkin seeds 4 tbsp

Instructions

1. 1. Wash the pumpkin thoroughly, cut off the ends, halve it lengthwise, and scoop out the seeds with a spoon. Then cut into cubes. Bring about 1 liter of salted water to a boil in a pot and cook the pumpkin for about 15 minutes.
2. 2. In the meantime, rinse the thyme, shake off excess water, and strip the leaves from the stems. Drain the cooked pumpkin in a sieve and transfer it to a tall container to purée it finely.
3. 3. Heat butter and oil in a pan over medium heat and sauté the Spätzle for about 5 minutes until golden brown. Add the pumpkin purée and mix well. Season the pumpkin Spätzle with thyme, salt, and pepper. Serve on plates garnished with pumpkin seeds.

Nutrition per serving

• kcal: 420
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 64 g