1 tablespoon olive oil 4 garlic cloves, minced or pressed 15 ounces can pumpkin puree 1 cup vegetable stock ¾ cup half and half ½ teaspoon salt ¼ teaspoon black pepper ⅛ teaspoon ground nutmeg grated parmesan cheese for serving
Heat olive oil in a large skillet over medium heat. Add the garlic and cook until aromatic, 1 minute.
Add the pumpkin puree and vegetable stock, whisking to combine until sauce is combined.
Add half and half and stir to combine. Season with salt, pepper, and nutmeg.