Pumpkin Sauce For Pasta

• 3 cloves garlic, peeled and crushed
• 1 onion, peeled and finely chopped
• 1 tablespoon olive oil
• 1 lb pumpkin pie filling, peeled seeded and diced (use one pumpkin about 1 3/4 lb.)
• 8 ounces strong vegetable stock
• 2 tablespoons parsley or 1 teaspoon dried parsley
• 4 ounces single cream
• 14 teaspoon ground nutmeg
• 1 pinch salt
• 1 pinch ground black pepper
• pasta, freshly cooked,to serve

1. Gently fry the garlic and onion in the oil for 3 or 4 minutes.
2. Do not allow them to burn.
3. Add the pumpkin and vegetable stock and bring to the boil.
4. Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender.
5. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning.
6. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.
7. Pour over the pasta and serve immediately.

garlic, onion, olive oil, pumpkin pie filling, vegetable stock, parsley, cream, ground nutmeg, salt, ground black pepper, pasta

Taken from www.food.com/recipe/pumpkin-sauce-for-pasta-45099 (may not work)