Preheat the oven to 400°F (or 200°C).
In the meantime, toss the pumpkin cubes in an oven dish, along with 2 tablespoons olive oil, cayenne pepper, and salt & pepper to taste. Roast the pumpkin for 30 minutes in the oven once it is ready.
Prepare the rest of the ingredients by cutting the onion, and finely dicing the garlic. If needed, thinly slice or grate the Parmesan cheese. Bring a pot with water to a boil for your pasta, or, if you have an electric kettle, turn it on so you have hot water at the ready once needed.
When there are around 10 minutes left on the pumpkin in the oven, heat a skillet with olive oil over high heat, then reduce it back to medium, and cook the onions until slightly tender.
Add the ground beef to the pan and cook it while slightly breaking up the clumps of meat. Season the ground beef with some salt & pepper, thyme, sage, and add the garlic. Stir everything together and cook for a couple of minutes.
Season the water for your pasta with a generous amount of salt, add the pasta, and cook according to the instructions on the packaging. Drain when cooked al-dente.
Add the cream cheese to the ground beef, stir it in, then turn the heat down to low.
Once the roasted pumpkin is done, set aside half of the pumpkin cubes, and add the other half, along with the beef stock to a high blender cup. Make sure to push the immersion blender all the way to the bottom first, then turn it on, and blend everything to create a semi-smooth sauce.
Add the pumpkin sauce to the pan with the ground beef, and stir. Add in half of the Parmesan cheese and still until it melts.
Lastly, add the remaining pumpkin cubes and the cooked pasta. Stir everything together, then transfer to plates. Finish the pasta off with some extra Parmesan cheese. Enjoy!