2 tbsp extra virgin olive oil

2 small brown onions

2 garlic cloves

3 cup (550g) butternut pumpkin

1 ¾ cup vegetable stock

1 fresh bay leaf

400g rigatoni

½ cup (125ml) light thickened cream 

1/4 tsp freshly grated nutmeg

Salt and freshly cracked black pepper, to season

Freshly grated parmesan or pecorino, to serve

Fresh basil leaves, to serve

1. Finely slice onion and garlic, then peel and chop pumpkin into small bite-size pieces. Heat olive oil in a large saucepan over medium heat. Once hot, add onion and garlic; sauté for 4-5 minutes, or until slightly softened. Add pumpkin, vegetable stock, bay leaf and season with salt and pepper. Increase heat to medium-high and cook for 12-14 minutes, or until the pumpkin is soft.

2. Transfer everything in the pan to a blender and blend on high speed until smooth and creamy. Return sauce to the pan over low heat and add cream and grated nutmeg. Season to taste and gently stir.

3. Meanwhile, bring a pot of salted water to boil and cook rigatoni until al dente. Once cooked, use a slotted spoon to transfer pasta to the sauce and cook for another 2-3 minutes over medium heat. Add ~1/4 - 1/2 cup of pasta cooking water. This will help create a smooth silky sauce.

4. Divide pasta amongst bowls and garnish with cracked black pepper, freshly grated parmesan or pecorino cheese and basil.