Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cups vegetable stock
• 1 cup milk
• ½ teaspoon ground sage
• 8 ounces pasta (fettuccine was used in this recipe)
• ½ cup pumpkin puree
• ¼ cup grated parmesan cheese
• salt and pepper, to taste

Cooking Instructions:

1. In a large saucepan, heat the olive oil over medium heat. add the onions and cook, stirring occasionally, for at least 20 minutes, until the onions are soft, dark, and sweet.
2. Add the vegetable stock, milk, sage, and pasta, and turn the heat up to high. let the liquid come to a boil, then lower the heat to low and let it simmer, stirring occasionally, for 15-20 minutes, until the pasta is al dente.
3. Turn off the heat and stir in the pumpkin and parmesan. add salt and pepper to taste. serve immediately.