Recipe

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• 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 oz) can chicken broth
• 1/2 tsp salt (or to taste)
• 1/2 tsp pepper
• 1/8-1/4 tsp ground nutmeg ( add this
• 2/3 cup whipping cream

• 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.