Categories: Main Dish, Pasta, Pumpkin

Ingredients

• 1 cup freshly grated parmesan cheese , divided
• 1 lb rotini pasta , cooked
• 1/4 cup butter or 1/4 cup margarine
• 1 leek , diced
• 1 celery rib , diced
• 3 lbs peeled pumpkin , chopped
• 1 (14 1/2 ounce) can chicken broth
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper
• 1/8-1/4 teaspoon ground nutmeg (add this to taste; I am very sensitive to the taste of nutmeg)
• 2/3 cup whipping cream

Directions

1. Toss cooked pasta and 1/2 cup parmesan cheese; set aside.

2. Melt the butter in a large saucepan over medium heat.

3. Add in the leek and celery; stir/saute until tender.

4. Add in pumpkin; saute 2-3 minutes.

5. Add broth; bring to a boil; cover, lower heat, and simmer for 20 minutes.

6. Add in salt, pepper, and nutmeg; stir to combine.

7. Process mixture in a blender until smooth (can use a stick blender); return mixture to the saucepan.

8. Add in the cream; cook over low heat and stir often until well heated.

9. Serve sauce over pasta; sprinkle with the rest of the cheese.

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