Heat the oil and butter and gently fry the onion until soft.

Stir in the pumpkin, potato, garlic and marjoram leaves. Cook for 1 minute.

Season with chilli, salt and pepper.

Add the stock - enough to cover the pumpkin.

Turn down the heat and simmer for 25 mins approx until pumpkin is tender. Add more stock if necessary.

Strain and save under half of the stock.

Pulse the remaining mixture until thick.

Return to the saucepan, add the saved stock, check seasoning and serve, with parmesan cheese if you wish.

Preparation time: 10mins
Cooking Time: 15mins

Boil a pan of water. Add a large pinch of salt.
Add the pasta and cook for about 10 mins (or as directed on packet).
Drain the pasta and return to the saucepan.

In another small saucepan simmer the Purple Sprouting Broccoli for 2 minutes in boiling water.
Drain and add to the pasta.

Heat the olive oil in a frying pan.
Add the garlic and lemon zest. Cook for 1 min until soft.
Add the white wine and lemon juice.
Simmer on a medium heat and reduce by half.
Stir in the cream, season with salt and pepper and bring to the boil.

Add the creamy sauce to the pasta and broccoli.
Mix well and season with freshly ground pepper.