Whisk together the flour with 1 cup of the milk and set aside.
In a large pot, heat your oil over medium high and toss in your sausage. Use a wooden spoon to break up the meat until browned - about 5 minutes.
Add the onion and sauté for 2 minutes (or until translucent). Stir in the garlic, cinnamon and nutmeg and season with salt and pepper to taste.
Melt the butter in your pot and then stir in the reserved flour-milk mixture. Now stir in the remaining one cup of milk, chicken broth and pumpkin puree. Bring to a boil, cover your pot and lower the heat to a simmer. Let it cook for 10 minutes, stirring occasionally. Taste and adjust salt and pepper accordingly.
Optional: Serve with shaved Parmesan cheese and fresh parsley.