Reduce the heat, add the pumpkin and cook for 10 minutes.

Add the pumpkin and a few grinds of pepper and stir again.

Add the pumpkin seeds, capers and cheese, then season to taste.

Add the pumpkin,the remaining garlic, a sprig of thyme, and cook till golden.

Add the pumpkin purée and grated Parmesan and toss well.

Add the pumpkin, mozzarella then the tomatoes and basil and top with the rest of the pasta.

Add the pumpkin, season then add the chicken stock, cook pumpkin until mushy and all stock has evaporated.