Heat olive oil over medium-low heat in Dutch oven. Olive oil should cover the entire bottom. Add garlic and onions and saute for 2-3 minutes or long enough for onions to soften. Add pumpkin puree, nutmeg, and chicken broth. Stir to combine.

In the meantime, in a pot of salted water, cook linguine until several minutes prior to al dente. I cooked the linguine in the pot for 5 minutes. Then transfer linguine with pasta fork to Dutch oven. Add 1 cup pasta water with noodles. Noodles should be swimming in the liquid and liquid should be bubbling.

Toss the pasta continuously for a few minutes. Add more pasta water if needed. Toss again and then add Parmesan cheese slowly and toss linguine until cheese has melted completely and coats pasta evenly.

Add kale and half and half and stir until kale has just wilted. Remove from heat.

Serve topped with walnuts and grated Parmesan if desired.

Enjoy!