Cook pasta either immediately prior to making the pumpkin sauce or while preparing sauce.
Heat oil in skillet over med-high heat. Once hot add the onion, and reduce to medium. Saute until lightly golden and soft. Add the thyme, cook another minute.
Add water, then mix in miso until dissolved.
Add the pumpkin, coconut milk and almond meal. Stir and reduce heat to low. Simmer for about 3 minutes, then add nutmeg, stir and simmer about 2 more minutes. Shut off burner, add salt to taste, then mix in the pasta & serve.