Preheat the oven to 400 F.

Bring a pot of water to a boil. Once the water is boiling, add the pasta and cook for about 10 minutes until cooked through, stirring occasionally (*make sure to reserve some of the pasta water for the sauce).

While pasta is cooking, roughly chop the bell peppers and onion. Add to the baking sheet and drizzle with olive oil, salt, and pepper.

Bake in the preheated oven for 15 minutes. Turn the oven to broil and broil for an additional 1-2 minutes, until the vegetables are just charred on top.

In a powerful blender or food processor, add the vegetable broth, pumpkin purée, Greek yogurt, roasted peppers and onion, parmesan cheese, pumpkin pie spice, garlic powder, salt, and pepper. Blend until smooth.

Pour the sauce over the pasta and toss to combine. Top with extra parmesan cheese and fresh herbs.