In a large skillet, heat 3 tablespoons of oil over medium heat. Add 1/2 chopped onion and 3 cloves of chopped garlic, sautéing for about 5 minutes until the onion becomes translucent and aromatic. Make sure to stir occasionally to prevent sticking and burning.

Sprinkle in 2 tablespoons of flour, stirring continuously until the mixture becomes clumpy and slightly golden, which should take about 30 seconds.

Pour in 1/4 cup of reserved pasta water, 1/4 cup of vegetable stock or water, and 1.5 cups of pumpkin puree. Bring the mixture to a gentle simmer, stirring frequently for about 3 minutes until it starts to thicken.

Transfer the sauce to a blender, or use an immersion blender directly in the skillet. Blend until smooth and creamy.

Return the blended sauce to the skillet over low heat, and stir in 1 teaspoon of salt, a pinch of pepper, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cinnamon, and 1/2 teaspoon of dried thyme. Toss in your cooked pasta and mix gently until thoroughly coated.

Plate your vegan pumpkin pasta and optionally top with sautéed vegetables or vegan parmesan before serving.