Clean pumpkin: remove seed, peel and filaments and dice.
Clean porcini mushrooms and cut them.
In a pan, over low heat, heat up a mixture of chopped vegetables with olive oil and junipers berry, cook until will become soft. Adding pumpkin and slowly add the red wine.
Raise the heat until red wine will evaporate, then pour broth and reduce heat.
Cook for 45 minutes. Put porcini mushrooms and continue to cook for another 10 minutes.
Add salt and pepper to taste.
Cook the Pappardelle Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the sauce.
Serve adding toasted walnuts.