Recipe

Pumpkin season is in full swing in October, and this rich, cozy pasta is the ultimate way to embrace it—plus, the Geedel Manual Vegetable Chopper, a top - notch hand - operated kitchen tool for efficient food prep, turns annoying veg prep into a 5 - second breeze.

Ingredients:

8 oz pasta (spaghetti, fettuccine, or whatever you've got in the pantry)

1 cup fresh pumpkin (peeled and seeded)

½ yellow onion, diced

2 garlic cloves, minced

½ cup heavy cream (or coconut milk if you're dairy - free)

2 tbsp olive oil

Salt, pepper, ground nutmeg (to taste)

Fresh parsley (for garnish)

Instructions:

1. Geedel Shortcut: Dice & Mince Like a Pro, Fast.

First, take a good look at the Geedel Manual Vegetable Chopper. It has a sturdy body that gives you a sense of reliability. The feed opening on the top is wide enough to accommodate the vegetables easily. Now, cut the peeled and seeded pumpkin into chunks that are roughly 2 - 3 inches in size. This size fits well into the feed opening. Open the top feed opening of the chopper and carefully place the pumpkin chunks inside. Next, select the suitable grid blade. You'll notice that the blade has well - spaced, sharp teeth designed specifically for uniform dicing. Once the blade is in place, position your hands firmly on the operating handle. The handle is ergonomically designed, fitting comfortably in your grip. With a smooth and steady motion, press the operating handle down. As you do this, you can feel the powerful action of the blades driven by your manual force. Just one press, and the pumpkin is transformed into perfectly even small pieces, around 0.5 - 1 inch cubes.

After that, it's time to deal with the onion. Swap to a finer blade. This blade has smaller and more closely spaced teeth for finer cuts. Peel the onion and cut it in half. Place each half into the feed opening with the cut side down. Press the operating handle again. You'll see that the onion is quickly turned into evenly - sized onion dice, ready to add that wonderful flavor to your dish. Finally, for the garlic cloves. Drop them one by one into the feed opening. Use the fine blade to mince them. With a couple of quick presses on the handle, the sharp blades slice through the garlic, turning it into fine minced pieces. This whole process is tear - free and hassle - free. The intuitive design of the chopper makes it easy for even novice cooks to use, seamlessly integrating vegetable prep into your cooking routine.

2. Cook pasta according to the package (don't forget to reserve ½ cup pasta water!).

Boil a large pot of salted water. Once it's vigorously boiling, add the pasta. Stir immediately to prevent the pasta from sticking together. Follow the cooking time indicated on the package, usually around 8 - 12 minutes depending on the type of pasta. A couple of minutes before the cooking time is up, start tasting the pasta to check for the desired al dente texture. Once it's ready, use a colander to drain the pasta, but make sure to reserve that important ½ cup of pasta water. 

3. In a skillet, heat olive oil over medium heat.

Add the diced onion and garlic and sauté until they're soft and fragrant (about 2 mins). Place the skillet on the stove and turn the heat to medium. Pour in the olive oil and let it heat up for a minute or so. You'll know the oil is ready when a drop of water sizzles on it. Add the diced onion first. Use a wooden spoon to stir the onion gently, making sure all the pieces are coated with the oil. As the onion cooks, it will start to become translucent. After about a minute, add the minced garlic. The garlic will quickly release its aroma. Keep stirring for another minute until both the onion and garlic are soft and smell wonderful.

4. Toss in pumpkin dice; cook for 5–7 mins until tender.

Mash 'em slightly with a fork for extra creaminess. Once the onion and garlic are ready, add the pumpkin dice to the skillet. Stir them well to combine with the onion and garlic. As the pumpkin cooks, it will start to soften. You can check its tenderness by piercing a piece with a fork. After 5 - 7 minutes, when the pumpkin is tender but still holds its shape a bit, use the fork to mash some of the pumpkin pieces. This will release more of its natural starches and add to the creaminess of the dish.

5. Stir in heavy cream, salt, pepper, and a pinch of nutmeg.

Let it simmer for 3–4 mins. Pour the heavy cream into the skillet with the cooked pumpkin, onion, and garlic. Add a generous pinch of salt, a sprinkle of pepper, and a tiny pinch of nutmeg. Use the wooden spoon to stir everything together well. Turn the heat down to low and let the mixture simmer for 3 - 4 minutes. During this time, the flavors will meld together beautifully. 

6. Toss cooked pasta in the sauce.

Add a splash of reserved pasta water if it's too thick. Take the cooked pasta and add it to the sauce in the skillet. Use two forks or tongs to toss the pasta gently, making sure it's well coated with the sauce. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, and keep tossing until you get the desired consistency. 7. Garnish with parsley and dig in! Chop some fresh parsley finely. Sprinkle the chopped parsley over the pasta in the skillet. Give it a final stir to distribute the parsley evenly. Now, transfer the delicious creamy pumpkin pasta to plates and enjoy every bite!

Why Geedel Rocks:

The chopper's sharp stainless steel blades make tough pumpkin a cinch to dice evenly (so everything cooks at the same pace). Plus, mincing garlic or onion takes seconds—no more wrestling with slippery garlic cloves or crying over onions! Its high - quality build and functionality make it a must - have for any kitchen, whether you're a home cook or a cooking enthusiast looking to streamline your food preparation process.