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Creamy Pumpkin Pasta #SundaySupper

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 3 cloves of garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1 ½ cups pure pumpkin puree
  • 4 cups low sodium vegetable or chicken stock
  • 8 ounces spaghetti, or other pasta of your choice
  • 6 ounces cream cheese


  1. Heat a large pot over medium high heat. Once hot, add the oil, followed by the onion, garlic, turmeric, pepper, and salt. Sauté about 5 minutes, stirring frequently, until slightly caramelized. Add the pumpkin puree and cook about 2 minutes more.
  2. Stir in the stock and bring to a boil. Add the pasta and cook about 9 minutes, or until the pasta is al dente. Remove from the heat and stir in the cream cheese. It will take a few minutes to fully incorporate, but once it does, the sauce will be luscious and creamy. Serve immediately.


Recipe is easily doubled

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes