Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain and set aside without rinsing.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Incorporate 2 minced garlic cloves and continue cooking for another minute until fragrant.

Add 1 cup of pumpkin puree and 1 cup of vegetable broth to the skillet, stirring well. Simmer gently for about 3-4 minutes. Reduce heat and stir in ½ cup of heavy cream along with salt and pepper to taste. Allow the sauce to thicken for an additional 5 minutes over low heat.

Once the sauce has thickened, add the drained pasta to the skillet. Toss gently, ensuring each strand of pasta is generously coated in the creamy pumpkin sauce. Add ½ cup of grated Parmesan cheese, folding it in for extra richness, and serve immediately.