This pumpkin sauce will make enough pasta sauce for a 1 pound box of any shape pasta.

Cook your pasta per the directions on your box to al dente in a large pot and then drain the water and put the pasta back in the pot once it is done cooking. You can also make fresh zoodles while the sauce is being made.

On the stove over medium-high heat, put a saucepan or large skillet. Then add the olive oil to the pan. Heat the olive oil for a few minutes and then grate the garlic into the oil, cook for a minute until it gets fragrant.

Stir in the chicken or vegetable broth and make sure to scrap up the garlic bites from the bottom of the pan and mix them with the broth.

Add the pumpkin puree to the saucepan and mix well and turn the heat to medium heat.

Stir in the milk, sour cream, nutmeg, salt, and pepper, turn the heat to medium-low heat and simmer for ten minutes.

Mix the cooked pasta with the pumpkin sauce and cook for a minute. Top with the parsley and grated parmesan cheese.