Conchiglioni with pumpkin and leek sauce

Updatet on:

What!!! another pumpkin with pasta? Well, I can not help it that it is so tasty. Besides, I’m too impatient to wait for Halloween, although this recipe on a day would be quite appropriate. A spooky good recipe for four people.

Yield: 4 people

Conchiglioni with pumpkin and leek sauce

Conchiglioni with pumpkin and leek sauce


  • For the pasta
  • 28 Conchiglioni
  • olive oil
  • For the filling
  • 1 Hokkaido pumpkin
  • 1 onion
  • 4 spring onions
  • 100 ml soy cream
  • 200 ml vegetable broth
  • For the leek sauce
  • 8 leek, only the white
  • 250 ml soy cream
  • Pepper to tast
  • Salt to tast
  • 2 tbsp lemon juice


  1. Cook the pasta al dente according to the directions on the package. Pour off and allow to cool the shells and drain on a clean kitchen cloth. During cooking you can quite a few times gently stirring to prevent them from sticking together.
  2. Cut the pumpkin in half and then in half moons. Peel and cut the pumpkin into equal cubes.
  3. Peel the onion and cut into large pieces.
  4. Cut the spring onions (also green) into small pieces and fry for 1 minute in a little oil. Remove them from the pan.
  5. Add some oil again and fry the onion and the (pressed or chopped) garlic.
  6. Then add the pumpkin pieces. Let simmer for about 5 minutes over medium heat. Then add the broth and allow to simmer or until the pumpkin is tender again about ± 10 minutes. Drain, reserving the cooking liquid.
  7. Then cut the leek whites thinly and cook it also in some olive oil until the leeks are almost cooked. Add the soy cream and lemon juice and let the sauce simmer on low heat. Season off to taste with salt and pepper
  8. In the meantime, the preheat oven to 180 degrees Celcius.
  9. Spoon 3/4 of the pumpkin pieces and all the onion in a blender or high measuring cup. Mix the mixture until there is a firm, coherent mass. Add the 100 ml soy cream and spring onions and stir it with a spoon or spatula through. Season with salt and pepper.
  10. Fill the conchiglie with pumpkin / onion mixture. If you're handy is that quite simply and quickly (but it is also possible that more as myself;-). The remaining pieces of pumpkin tipper you back to the cooking water. Mix also this until a smooth mass. The "ointment" we use as an extra on the board.
  11. Rub a baking dish with a little oil and place the filled conchiglie. Place the dish in the oven for 10 minutes.
  12. Heating (if necessary) the leek sauce again and pour a thin layer on a plate. Remove the conchiglie from the oven and arrange on top. Garnish with a sprig of parsley and a teaspoon of cream. Serve immediately.

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