Pumpkin Pasta

• 1 cup freshly grated parmesan cheese, divided
• 1 lb rotini pasta, cooked
• 14 cup butter or 14 cup margarine
• 1 leek, diced
• 1 celery rib, diced
• 3 lbs peeled pumpkin, chopped
• 1 (14 1/2 ounce) can chicken broth
• 12 teaspoon salt (or to taste)
• 12 teaspoon pepper
• 18-14 teaspoon ground nutmeg (add this to taste; I am very sensitive to the taste of nutmeg)
• 23 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.

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

Taken from www.food.com/recipe/pumpkin-pasta-132037 (may not work)