Ingredients:
1 small onions, finely chopped
2 garlic cloves, minced
2 tablespoons butter
2 cups pumpkin puree
2 cups chicken broth, made from bouillon
1/4 cup heavy cream
1/2 cup sour cream
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons fresh parsley, minced
1/4 cup romano cheese, shredded
1 lb penne or 1 lb rotini pasta
Directions:
In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
Whisk in the pumpkin, broth, creams and seasonings to taste.
Simmer 10 minutes, stirring occasionally.
Meanwhile, boil the pasta in salted water until al dente.
Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.