- Melt the butter in a sauce pan over medium heat, once melted add in the teaspoon of sage, the garlic powder and the minced onion. Let butter boil and begin to brown.
- Once light brown, add in the half and half, whisk to combine.
- After half and half and butter are combined, whisk in half of the canned pumpkin along with your cinnamon, and cumin.
- Once that's combined, whisk in the cream cheese, then blend in the rest of your canned pumpkin.
- Whisk in your chicken broth, then your evaporated milk. Add in the cheese and remaining sage.
- Whisk all together until smooth and creamy. Let simmer for ten minutes, and whisk again before serving over any pasta dish. . .
- Enjoy!