Tuscan Pumpkin Sauce

I know its not autumn yet but today I had a sudden craving for pumpkin pasta. After reviewing multiple recipes, I did my own version and everyone who had it, licked the plates off. So, here we go: 

Vegan pumpkin pasta recipe

Ingredients (for 2):

1 small pumpkin

2 plum tomatoes, roughly chopped

1 small yellow onion, chopped

2 garlic cloves, chopped

250 ml coconut milk

1 teaspoon cinnamon

Fresh leaves of sage

Salt and Pepper as per your taste

Pinch of all spice (Opt)

1 spoon maple syrup

Method: 

Preheat oven to 230°C. Line a baking tray with foil. Place quartered pumpkin. Cook on top shelf of oven for 20 minutes or until tender.

Meanwhile, heat a spoon of oil in a pan. Add chopped garlic and onions. Saute for 5-6 minutes and add chopped tomatoes. After 2-3 minutes also add salt, pepper, cinnamon and allspice. When tomatoes are mushy, add maple syrup and adjust any spices if needed. Let it cool. 

When the pumpkin is tender and have cooled down a bit, take the skin off roughly. Don't bother with some skin here and there. Purree the pumpkin along with the sauteed mix and fresh leaves of sage. You can use some coconut milk at this stage already to use as a thinner if needed. 

Transfer this puree back to the pan and heat it along with remaining coconut milk and water until desired consistency is achieved. 

Use this sauce for boiled pasta of choice and drizzle pumpkin oil and seeds on top. Enjoy!