Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

Perfect for fall. Adapted from Southern Living.

Ingredients Nutrition


  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.
Most Helpful

I am VERY pleased with this recipe! I had lots of pureed fresh pumpkin, and was looking for something for it other than pies. I'm so glad I chose this recipe. It's mild, yet very tasty. I used most of the cheese in the sauce and just reserved maybe 1/4 cup. Your "pumpkin-haters" will not know it is pumpkin. Kids will eat it! I'm glad I have some frozen pumpkin, so I can enjoy this again even after pumpkin season. Thanx for posting!

*Parsley* November 18, 2006