Preheat oven at 200° C.

• Finely cut shallots
• Julienne mint
• Brunoise cut pumpkin

1. Sauté the shallots in a little olive oil, and then add the pumpkin, and the pounded wheat and cook for an extra minute.

2. Pour in the broth and raisins and cook until all the juices have almost evaporated.

3. Season with the sugar, salt and pepper and we fold in the mint.

4.  Cook the pies in small individual tartlets (6 cm in diameter)

Sauce

• Put all the ingredients in the blender for two minutes and then strain.