3 cloves garlic, crushed
1 large onion, chopped finely
1 tablespoon olive oil
1 pound pumpkin, cooked and pureed or mashed
1 cup strong vegetable stock
1 teaspoon parsley flakes
1/2 cup heavy nondairy milk (I use 1/4 cup soy milk powder + 1/2 cup water)
1/4 teaspoon nutmeg
1. Fry the garlic and onion in the olive oil until clear.
2. Add the pumpkin and the vegetable stock, bring to a boil then let simmer 5 minutes.
3. Add remaining ingredients and stir with wire whisk to smooth and creamy texture.
Pour over your choice of cooked pasta and serve immediately.