Ning pasta with tomato pumpkin sauce

Recipe:

1 cup ning pasta
1 tomato (chopped)
1 small piece of pumpkin (deskinned and chopped)
1 clove of garlic (minced)
1 shallot (chopped finely)
handful of parsley
1 Tbsp olive oil
4 ice cube of vegetables stock

(1) In a sauce pan, bring estimated amount of water to boil. Add in olive oil and bring to boil for 1 minute. Add in pasta and cook till soft - around 10 minutes. Set aside. Bring pumpkin to boil for 5-6 minutes. Set aside.

(2) In the same sauce pan, saute garlic and shallot till fragrant, add in cooked pumpkin and tomatos and cook till all soft. Add in stock and bring to boil for 3 minutes. Lower temperature and bring to simmer for 10 minutes, till the sauce slowly thicken up. Remove the sauce and let it cool for 5 minutes. Using a food processor, blend the sauce till half smoothed / blended or texture according to preference.

(3) Separately, soak parsley in a bowl of hot water for 5 minutes. Drain water and keep the parsley as topping for the sauce.