I N S T R U C T I O N S

preheat the oven to 200°C.

cut the pumpkin in half, scoop out the seeds, and slice it into wedges

remove the seeds from the red bell pepper and cut it into large pieces

slice the onion and lightly crush the garlic

place the vegetables, pine nuts, and rosemary in an ovenproof dish, and drizzle with olive oil

roast for 30-40 minutes until everything is soft and lightly browned

remove the roasted vegetables from the oven, add the cream, and mix well

transfer the mixture to a blender, puree it until creamy and season with salt and pepper

this sauce goes well with fresh pasta and gnocchi - I like to and a little pasta cooking water to the sauce before serving.