Pumpkin Cream Fusilli

Preparation:

Preparation: Cut the cap off the pumpkin, extract the pulp, discard the seeds and filaments, cut it into slices and cook them in the oven at 180 degrees for 40 minutes, then pass it through a potato masher. Boil the turnip greens, drain and leave to cool. Chop the onion and brown it in the oil with a clove of garlic; add the turnip greens, the boiled and drained fusilli, the pureed pumpkin, the cream, the grated cheese, salt and pepper. Gently mix, pour into the pumpkin and serve.