Pumpkin Pasta Sauce Recipe

What you’ll need:

1 cup of your pumpkin stock
1 pound pasta, cooked to al dente
1 cup of fresh pumpkin, diced
3 large onions, diced
½ cup of parmesan cheese
1/3 cup of heavy cream
3 tablespoons butter
3 tablespoons flour
Salt, pepper and nutmeg to taste

How to make it:

Melt the butter in a large skillet, and whisk in the flour to make a roux (a classic French thickening agent made with equal parts fat and flour). Simmer over low heat for 5 minutes or until the roux becomes a blond color, stirring occasionally. Add the onions and sauté over medium heat until onions become tender but not brown.

Stir in the pumpkin and simmer over medium-low heat for about 15 minutes, stirring often. If the mixture gets too thick, add a few tablespoons of stock to thin it out. After 15 minutes, stir in the rest of the pumpkin stock and simmer until the sauce begins to thicken and is well combined.

Add heavy cream, cheese and seasonings, and keep stirring for 2 minutes. Pour over cooked pasta and top with additional parmesan if desired.