Heat a pot over medium heat. Add the sun dried tomatoes and a few tablespoons of the oil they're packed in. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds. Add the pumpkin, tomato sauce, 2 cups chicken stock, basil, sage, salt, red pepper flakes, and cinnamon. Bring to a simmer. Cook for 15 minutes, adding more stock if the sauce gets too thick.
Meanwhile, place the cashews in a high-speed blender. Add ½ cup stock and blend until smooth. (Skip this step if using half & half.) Add the sauce to the blender (do this in batches if your blender is more than ⅔ full) and blend until completely smooth. Add more stock to thin if necessary. Season with salt and pepper to taste.
In a large skillet over medium-high heat, heat the olive oil. Add the ground turkey an press into an even layer, swirling the skillet if necessary to get olive oil under all the turkey. Cook without moving for 5 minutes. Sprinkle the chili powder, garlic powder, and salt over the turkey. Break the turkey up into small chunks and stir in the spices. Continue to cook until cooked through.
Meanwhile, boil the pasta according to the package instructions. Add the pasta and sauce to the turkey and toss to combine. Add some of the grated manchego or parmesan cheese.
For the kale, heat the olive oil over medium-high heat. Add the kale and garlic and saute until wilted, about 5 minutes. Season with salt and pepper.
Serve the kale alongside the pasta. Dust everything with more cheese before serving. Enjoy!