Preheat the oven to 180 degrees celsius.  Chop, peel and remove the seeds of the pumpkin.  Line a baking tray with baking paper and spread the cubes of pumpkin across the tray ad drizzle with 1tbsp of the extra virgin olive oil.  Place the pumpkin in the oven to roast for 45 mins.  Turning every 15 mins or so.

Remove the pumpkin from the oven when it is soft and slightly caramelised.

Place a large saucepan on the stove top and add the cooked pumpkin.  Pour the passata over the top and add the herbs and vinegar.  Mix through and slowly start breaking down the pumpkin with your spoon.

Scoop out the avocado and add it to the pan with the remaining oil. Stir and slowly break down the avocado.

Add the almond meal and stir through.

Add the stock pot (or cube) and mix through until it's dissolved.

Once all the ingredients are incorporated, use a stick blender to puree it into a smooth consistency. 

Serve with pasta or your choice or rice noodles.

Left overs can be frozen in small portions and defrosted as needed.