Melt the butter in a skillet over medium heat. Once melted, add the shallots and season with salt and pepper. Saute the shallots until they reach a light brown color, stirring frequently.

Stir in the vegetable broth, half and half, pumpkin, parmesan, and nutmeg. Season with salt and pepper to taste. Bring to a simmer, then add the pasta. Stir to coat the pasta in the sauce. Simmer the pasta in the sauce for three minutes, or until al dente.

Sprinkle the pine nuts and parsley over the pasta and serve.