Add the sun dried tomatoes with a few tablespoons of their oil to a large pot over medium high heat. Stir in the chopped onion, garlic, and sage, then sauté until the aromatics soften and become fragrant.

Mix in the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Let the sauce simmer for about 15 minutes, adding more water or broth as needed to maintain the desired consistency.

Blend the sauce with an immersion blender in the pot or transfer it carefully to a blender until mostly smooth. Stir in the cream and adjust the seasoning with salt, pepper, and red pepper flakes if desired.

Cook the pasta according to the package directions. While it cooks, brown the ground turkey in a large skillet with the sliced onion, chili powder, and garlic powder, adding a small amount of water if needed to keep the mixture moist.

Warm the garlic infused olive oil over medium heat. Add the kale and sauté until the leaves are wilted.

Combine the cooked pasta, turkey mixture, and pumpkin sauce. Serve with the sautéed kale and finish with Manchego or Parmesan cheese.