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Dice the yellow onion
Heat avocado oil over medium heat in a large heavy bottom pan like a dutch oven
Add diced onion to the pan and saute until soft and fragrant stirring frequently
Reduce the heat to low and add the salt, smoked paprika, nutmeg, cinnamon, and crushed red pepper to the pan and stir
Add the tomato paste and pumpkin puree to the pot and stir again
Add the pasta and water to the pot and stir one more time
Bring the mixture to a boil
Cover the pot and reduce to a simmer
Simmer the pasta for 10-12 minutes stirring frequently
Remove the pot from heat and stir in the ricotta and parmesan cheese while the pasta is still very hot
Serve immediately or store in an airtight container in the fridge for up to 5 days