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This dish is mild and
warming...
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1 small |
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onion,
finely chopped |
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2 cloves |
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garlic,
minced |
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2 Tbs |
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butter |
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2 cups |
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canned pure
pumpkin puree |
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2 cups |
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canned
chicken broth |
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¼ cup |
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heavy
whipping cream |
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½ cup |
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sour cream |
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¼ tsp |
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ground
nutmeg |
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1 tsp |
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salt |
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¼ tsp |
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white pepper |
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2 Tbs |
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fresh
parsley, minced |
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¼ cup |
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Romano
cheese, shredded |
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1 lb |
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penne or
rotini pasta |
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toasted
pumpkin seeds for garnish, optional |
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1 |
In a large skillet,
sauté the onion and garlic in butter, over medium heat,
until soft, not brown. |
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2 |
Whisk in the
pumpkin, broth creams and seasonings to taste. |
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3 |
Simmer 10 minutes,
stirring occasionally. |
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4 |
Meanwhile, boil the
pasta in salted water until al dente. |
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5 |
Drain pasta and stir
into pumpkin, simmering 2-3 minutes more until thick. |
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6 |
Stir in parsley and
garnish with Romano, more parsley and pumpkin seeds, if
desired. |
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