Preheat the oven to 180°C.

Cube the pumpkin and cut the red onion into quarters. Remove the skin of the garlic.

Place the pumpkin, onion and garlic on a baking tray with parchment paper. Roast them for 20-30 mins, or until the pumpkins are soft and mushy.

Throw the roasted veggies into the blender along with the stock cube.

Blend until smooth, adding the coconut cream a little at a time. (note: add the coconut cream slowly, until you’re satisfied with the consistency and taste. Too much coconut cream would overpower the pumpkin flavour!)

Add in the nutritional yeast, salt and some dried oregano to taste.

Pour over some cooked pasta and garnish with pumpkin seeds or anything you desire!