Cut the onion into thin slices and FRY it in oil over low heat, add the pumpkin cut into CUBES keeping a few pieces with the skin, pour in 3 tablespoons of water, rosemary, oregano, salt, cook 15 minutes in a covered pot.
Cook the pasta al dente (keep some cooking water), FRY the pasta and ragù over high heat with some pasta water, with the heat off, add the Parmesan cheese or toasted almonds (or both).