If using a large pumpkin, cut it in half. Scoop out the seeds with a spoon and peel it. Wrap the unused half in plastic wrap and store it for later without peeling.

Cut the pumpkin into cubes and place them in a pot of boiling salted water. Cook for 20-30 minutes, or until fork-tender. Puree the pumpkin in a blender and set aside.

In another pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Blend the bell pepper and garlic together in a blender, or dice them if you prefer. Add them to the pot.

Add the grated tomato and pumpkin puree to the pot with the onions. Stir in the spices. Simmer for 10 minutes, adding a little water if needed.

Cook the pasta in plenty of salted boiling water according to the package instructions.