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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup freshly grated parmesan cheese, divided |
1 pound rotini, cooked |
1/4 cup butter or margarine |
1 leek, diced |
1 celery rib, diced |
3 pounds peeled pumpkin, chopped |
1 (14 1/2-ounce) can chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
2/3 cup whipping cream |
Directions:
1. Toss 1/2 cup Parmesan cheese with pasta, and keep warm.
2. Melt butter in a large saucepan over medium heat; add leek and celery, and saute until tender. Add pumpkin; saute 2 to 3 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add salt, pepper, and nutmeg.
3. Process pumpkin mixture in a blender until smooth. Return to saucepan; stir in whipping cream, and cook over low heat, stirring often, until heated. Serve over pasta; top with remaining cheese.
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