1 pound of penne pasta
2 tablespoons of extra-virgin olive oil
3 to 4 garlic cloves
2 cups of chicken stock
1 (15-ounce) can pumpkin purée
1/2 cup cream
Ground cinnamon to taste
Dash of salt
Grated parmeson cheese
Boil a large pot of water, cook pasta al dente
In a large skillet heat oil over medium heat. Add garlic to pan and sauté for 3 minutes. Stir in chicken stock, pumpkin and cream. Season with salt and cinnamon. Reduce heat and simmer for 6 minutes, longer to thicken.
Toss with drained pasta and grated cheese.