Pumpkin Blue Cheese Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions. When al dente, drain well, reserving 1/3 cup pasta cooking water. Set aside. In large skillet, toast walnuts over medium-low heat until fragrant. Remove to plate. Turn heat to medium; add butter and olive oil. Cook onion and garlic until tender, about 6-7 minutes. Add pumpkin, broth, salt, pepper, thyme, and marjoram, and bring to a simmer. Coarsely chop the cooled walnuts. Add cream and pasta to pumpkin mixture; add some of the reserved pasta cooking water if necessary. Stir in Parmesan cheese. Place in serving bowl; top with walnuts and blue cheese and serve immediately.