Place broth in a small saucepan and heat to medium low.
In a medium saucepan, heat olive oil to medium. Add onion and sage and cook for 10 minutes, until the onion has softened. Add garlic and quinoa and cook for 3 more minutes, stirring often.
Add wine, sea salt, pepper and chili powder. Cook unit the wine has absorbed and add enough vegetable broth to cover. Continue stirring frequently and adding broth until all but ½ cup of the broth has been added.
Add last ½ cup of broth, pumpkin puree and goat cheese. Cook until heated through, about 4 minutes. Transfer to serving dishes and garnish with parmesan cheese.