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The original was posted on /r/askculinary by /u/JabroniusHunk on 2023-09-21 02:25:54.

Want to make a slightly fancier creamy pumpkin sauce for pasta. Seems like it should work fine, but maybe I’m missing something and it’ll break on me.

Edit: just went ahead and did it - came out great, although i think I misused some terminology and the technique was less “folding” and more “whisking the shit out of it” as I incrementally added the bechamel to the simmering pumpkin puree.