Start by heating a sauce pan. Once hot, add the olive oil, onion and garlic and saute on low heat till translucent and fragrant.
Next add the pumpkin puree, tomato puree, seasonings and dried basil and cook,stirring for about 3-4 minutes.
Add the stock, let it come to a boil and then simmer for 15-20 mins, stirring once in a while to make sure it doesn’t stick. Add splashes of water if it becomes too thick.
Once done, turn off the heat and use an immersion blender to blend the sauce into silky deliciousness.
Now add the cream and stir to mix. Taste and adjust seasonings as per taste.