Tortellini with Pumpkin-Red Pepper Sauce

1 C chopped onion
2 cloves garlic, minced (2 tsp)
1 to 1 1/4 C choped red bell pepper (1 large)
1 T butter or oil
1 16-oz can pumpkin (1 3/4 cups)
1 14 1/2 oz can diced tomatoes with juice (1 3/4 cups)
1 1/4 cups chicken broth
1 tsp dried basil or sage, crushed
1 tsp salt
1/2 tsp ground black pepper
2 9-oz pkgs cheese tortellini, cooked, drained, and warm
In a medium saucepan, cook onion, garlic, and pepper in butter over med-high heat for 3-5 min or until soft. Add pumpkin, tomatoes and liquid, chicken broth, basil, salt and pepper, stir and bring to a boil. Reduce heat and simmer over med heat 5 min. Serve over tortellini.