1/2 cup milk
6 oz cream cheese, softened
1 1/2 cups pumpkin puree
5 cloves garlic, roasted and smashed
1/2 cup parmesan cheese
1 TB dried parsley
salt and pepper
In a blender combine milk, cream cheese, pumpkin and garlic. Puree until smooth.
Pour into a sauce pan and bring to a simmer over medium heat.
Add parmesan ,oregano and salt/pepper.
Serve as you see fit!
I served my sauce over simple grilled chicken thighs and pasta.