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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.82 Kcal (1527 kJ) | ||
| Calories from fat | 171.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Cholesterol | 52.06mg | 17% | |
| Sodium | 627.49mg | 26% | |
| Potassium | 914.66mg | 19% | |
| Total Carbs | 36.96g | 12% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 15g | 30% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 88.2mg | 490% | |
| Calcium | 366.9mg | 37% | |
| Amount Per 100 g | |||
| Calories | 95.76 Kcal (401 kJ) | ||
| Calories from fat | 44.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 29% | |
|---|---|---|---|
| Cholesterol | 13.67mg | 17% | |
| Sodium | 164.71mg | 26% | |
| Potassium | 240.09mg | 19% | |
| Total Carbs | 9.7g | 12% | |
| Sugars | 2.27g | 35% | |
| Dietary Fiber | 0.94g | 14% | |
| Protein | 3.94g | 30% | |
| Vitamin C | 6mg | 38% | |
| Iron | 23.2mg | 490% | |
| Calcium | 96.3mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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