Pumpkin Pasta Sauce

1/2 large onion, diced
2 tsp minced garlic
2 c. pureed pie pumpkin
1 (14.5 ounce) can chicken broth
1/2 c. half-and-half
1/2 c. sour cream
1/2 tsp. grated nutmeg
1/2 tsp. ground cinnamon
1 tbsp white wine vinegar
salt and ground black pepper to taste
3 tbsp. grated Parmesan cheese, or to taste
1/4 tsp. Italian seasoning, or to taste
pasta


Fry onion and garlic in butter until translucent, about 5 minutes.

Stir pumpkin puree, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper, stirring often, until sauce is creamy and thick, about 5 minutes.

Serve topped with Parmesan cheese and Italian seasoning.