Ingredients
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1 small onion, finely chopped
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2 garlic cloves, minced
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2 tablespoons butter
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2 cups pumpkin puree
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2 cups chicken broth, made from bouillon
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1/4 cup heavy cream
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1/2 cup sour cream
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1/4 teaspoon nutmeg
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1 teaspoon salt
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1/4 teaspoon white pepper
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2 tablespoons fresh parsley, minced
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1/4 cup romano cheese, shredded
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1 lb penne or 1 lb rotini pasta
Instructions
- In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
- Whisk in the pumpkin, broth, creams and seasonings to taste.
- Simmer 10 minutes, stirring occasionally.
- Meanwhile, boil the pasta in salted water until al dente.
- Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
- Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.