Creamy Pumpkin Sauce

Heat oil in a skillet over medium heat; cook and stir shallots until soft about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream salt and cinnamon into butter mixture and continue whisking until incorporated about 2 minutes.

Mix pumpkin and 1/2 cup chicken broth into cream mixture adding more broth 1/4 cup at a time until desired consistency is reached. Simmer sauce until desired consistency is reached 5 to 10 minutes. Stir sage and thyme into sauce.