Add the olive oil to a large skillet over medium heat. Add the onion and cook for approximately 15 minutes, or until lightly caramelized. Stir frequently**

Meanwhile, bring a large pot of water to a boil. Once boiling, add the chopped carrots and cook for approximately 5-7 minutes. Once the carrots just start to soften, add the cauliflower florets and continue to boil until fork tender. Drain.

In a large high-powered blender or food processor (I couldn't live without my Vitamix 780 or food processor), add the caramelized onions, boiled carrots and cauliflower, pumpkin puree, salt and pepper and vegetable broth. Puree until completely smooth.

Transfer the pureed vegetables to a medium to large sauce pot with the two tablespoons of butter over medium heat. Slowly stir in the half and half or cream and heat until warm, stirring constantly to prevent the cream from burning. If sauce is too thick add additional cream or vegetable broth, 1/4 up at a time, until desired consistency is reached. Reduce heat to low and stir in the grated Parmesan with salt and pepper, to taste.

Options- if you are feeding a large group immediately (see note below), you can stir the noodles in with the sauce directly and top with peas. Otherwise, I suggest serving individual bowls of noodles with sauce.

Garnish with additional cream or peas, if desired.