Pasta with pumpkin sauce brings out the best of the harvest.
Gently saute the garlic and onion in the oil for 3 or 4 minutes. Do not allow them to burn.
Add the pumpkin and vegetable stock and bring to the boil. Cover and simmer over a medium heat for about 15 minutes, stirring occasionally, until pumpkin is tender.
Break up the pumpkin by beating it with a wooden spoon or a masher, stir in the parsley, cream, nutmeg and seasoning. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.