Pumpkin Chipotle Pasta Sauce

1 tablespoon unsalted butter

3 tablespoons minced sweet onion

1 clove garlic, minced

1 cup chicken broth

1 cup pumpkin puree

2 chipotle peppers in adobo sauce, chopped

⅓ cup low-fat milk

1 teaspoon ground sage

¾ teaspoon salt

¼ teaspoon ground coriander

1 pinch ground cinnamon

1 pinch ground nutmeg

Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.