Pumpkin Penne

1. cook pasta - drain - return to pot covered (to keep warm)

2. heat olive oil - add onion powder or shallots - whisk in broth (1.5 cups), evaporated milk (.5 cup), pumpkin (15 oz can), salt, pepper - boil - reduce to low - simmer for 4 minutes

3. toss pasta with sauce - top with parsley and parmesan cheese