Put 1 tbs of olive oil in a pan. Set the stove top to medium heat.
Mince 5 cloves of garlic and 1 small yellow onion in a food processor.
Put the garlic and onion in the pan and mix well into the olive oil, letting the mixture cook for 2 minutes.
Add the sliced mushrooms and mix well and let the mixture cook for 3 minutes, or until the onions are "clear".
Add 1 tsp of salt and pepper to taste.
Add one 15 ounce can of pure pumpkin puree and mix into the garlic, onion and mushrooms.
Immediately add 1 cup of pure coconut milk and 1 cup of natural chicken stock.
Add 1/2 tsp of nutmeg and mix the sauce thoroughly.
Increase the heat to medium/high until the sauce boils.
Then lower the sauce to a simmer and let it cook for 15 minutes.
After 15 minutes, the sauce will have thickened... taste to see if more salt is needed and add .5-1 more tsp of salt.
This recipe yields about 4 cups of sauce.