Pumpkin Pasta

• 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

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.

parmesan cheese, rotini, butter, celery, pumpkin, chicken broth, salt, pepper, ground nutmeg, whipping cream

Taken from www.myrecipes.com/recipe/pumpkin-pasta (may not work)