1 medium sized shallot, minced
3 garlic cloves, minced
1 15oz can pumpkin puree
2/3 C chicken stock
1 C milk
1 1/4 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1/4 C parsley
1. melt butter in skillet on medium heat, add shallot and garlic and cook until tender
2. reduce heat to low and add pumpkin puree, cooking another 2-3 minutes
3. Add chicken stock, milk, salt, pepper and nutmeg and stir
4. serve over pasta
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