Created by ImPat on April 13, 2019
Step 1: Remove and discard seeds from pumpkin and cut into 3cm pieces.
Step 2: Combine pumpkin with onion, garlic and oil in a large roasting pan and season with salt and pepper and toss to coat.
Step 3: Cook in a moderate oven (180C) for about 40 minutes, or until tender and then let cool.
Step 4: Transfer vegetables to a blender with stock and blend until smooth and then transfer to a stockpot with cream, parmesan and nutmeg and bring to boil and then let simmer, stirring occasionally, for about 5 minutes, or until hot.
Step 5: Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender and then drain and then add pasta to sauce with spinach and cook, stirring, for 2 minutes, or until spinach is wilted.
Step 6: Serve garnished with basil leaves.