Creamy Pumpkin Fettuccine

• 30 g butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 12 cups vegetable stock
• 1 cup light cream
• 750 g pumpkin, peeled and cubed
• 400 g fettuccine pasta or 400 g other pastas
• pepper, season
• nutmeg, season to taste

1. Cook fettucine according to the directions, drain.
2. While the pasta is cooking, sautee onion and garlic with butter in a pan until the onion is soft.
3. Add 1 1/2 cups of vegetable stock and the diced pumpkin.
4. Cook this until tender.
5. Season with nutmeg and pepper, then stir in the cream.
6. Blend this mixture in a food processor until smooth.
7. Return to the pan and stir through the pasta.
8. Serve!

butter, onion, garlic, vegetable stock, light cream, pumpkin, pasta, pepper, nutmeg

Taken from www.food.com/recipe/creamy-pumpkin-fettuccine-246465 (may not work)