In a medium saucepan, heat the olive oil over medium heat. Add the sage leaves and fry until lightly browned. Add the cream, pumpkin puree, chicken stock, salt and pepper. Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Remove from heat. Toss with the cooked pasta, garnish with Parmesan cheese, chopped parsley and toasted pumpkin seeds. Serve immediately.
Makes 4 servings