Ingredients:
1 cup freshly grated parmesan cheese, divided
1 lb rotini pasta, cooked
1/4 cup butter or 1/4 cup margarine
1 leeks, diced
1 celery ribs, diced
3 lbs peeled pumpkin, chopped
1 (14 1/2 ounce) cans 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:
Toss cooked pasta and 1/2 cup parmesan cheese; set aside.
Melt the butter in a large saucepan over medium heat.
Add in the leek and celery; stir/saute until tender.
Add in pumpkin; saute 2-3 minutes.
Add broth; bring to a boil; cover, lower heat, and simmer for 20 minutes.
Add in salt, pepper, and nutmeg; stir to combine.
Process mixture in a blender until smooth (can use a stick blender); return mixture to the saucepan.
Add in the cream; cook over low heat and stir often until well heated.
Serve sauce over pasta; sprinkle with the rest of the cheese.
Servings: 6
Time preparation: 120 min.
Time total: 150 min.