Heat clarified butter in a frying pan. Add meat in portions, dust with flour, roast for about two minutes, remove, season.
Reduce temperature, dab up remaining drippings with kitchen roll, add a little clarified butter. Sauté onion and garlic, add pumpkin. Add soup, bring to boil, reduce heat. Add cream, simmer for about three minutes. Add meat repeatedly, season, just until hot. Mix in oregano.
Meanwhile, unroll pasta dough, cut in half diagonally. Cut each half lengthwise with serrated pasta wheel into strips about 1 1/2cm wide, spread loosely on kitchen towel until ready to cook.
Just before serving, make pappardelle al dente in boiling salted water, drain, return to skillet. Mix in the butter.
By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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