In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced yellow onion and cook for about 15 minutes, stirring occasionally until the onions are soft and golden brown.

While the onions are caramelizing, bring a pot of water to a boil. Add in the chopped carrots and cook them for around 5-7 minutes until tender. Include the cauliflower florets and cook together until both vegetables are fork-tender. Drain and set aside.

In a blender, combine the caramelized onions, cooked carrots, cauliflower, pumpkin puree, vegetable broth, salt, and pepper. Blend until smooth and creamy.

In a medium saucepan over medium heat, melt 2 tablespoons of salted butter. Gradually stir in your pureed vegetable mixture, cooking until warm. Add half and half or cream to achieve desired consistency.

Once warm, stir in ½ cup of grated Parmesan cheese until melted. Adjust seasoning with salt and pepper.

Serve the sauce over freshly cooked Black Rice Pasta Noodles, topping with frozen green peas for color and nutrition.