Bring a large pot of water to boil. Add pasta & cook according to package directions. Drain once cooked.

While pasta is cooking, heat olive oil over medium heat in a skillet. Add onion and sauté 6-7 minutes or until soft. Add garlic, sage, & cinnamon. Cook for an additional 2 minutes. ​​

In a separate bowl, mix the low-sodium broth with the cream of chicken soup. Slowly pour into the olive oil mixture.

Stir in pumpkin & lower the heat. Simmer for 5 minutes or until thickened. If sauce is too thick, add a little low-sodium broth or milk to thin.​

Serve over pasta & enjoy!​