A savory, creamy sauce with a hint of nutmeg and a sprinkling of sage, kicked up with a dash of red pepper--serve it over grilled pork, chicken, or veggies, or with pasta, topped with chopped walnuts or hazelnuts and grated Parmesan or crumbled goat cheese.
Warm the olive oil in a saucepan over medium heat. Add the shallots and sauté until they are tender and translucent, about 5 minutes. Add the garlic and the red pepper flakes and cook another minute.
Stir in the white wine, diluted Glace de Poulet Gold® or Veggie-Stock Gold®, bay leaf, pumpkin purée, cream, and nutmeg. Bring the sauce just to a simmer and cook for 10 mintues, until it thickens slightly.
Remove the bay leaf, stir in the sage, and season to taste with salt and pepper.