Pasta with Creamy Pumpkin Sauce I love autumn. I love the bright colors of the leaves contrasted against the dark gray sky. I love the sound of the wind at night. I even love the sentimental song "Autumn Leaves," and sometimes, if I hear it at just the right moment, it will make me feel a little moved, a little maudlin, and even bring a tear to my eye. But when it comes to food, what I love most about the fall is the abundance of squash and pumpkins. A few weeks ago, I turned to one of my go-to cookbooks ( The Everything Vegan Cookbook ), and whipped up my own version of their "Pumpkin Cream Pasta Sauce." I changed the recipe around a bit, (they called for 2 tablespoons of margarine, but I used 1 Tablespoon of olive oil instead. I also increased the garlic, added a bit more salt, and used "milk" instead of "cream") and what I ended up with is listed below. Creamy Pumpkin Sauce Saute one chopped onion and 3 cloves of minced garlic in 1 ...