Pumpkins can be used for so much more than Halloween lanterns. They are economical and loaded with nutritional value.
• 1 medium cooking PUMPKIN
• 2 LEEKS
• 1 CELERY stalk
• Vegetable Bouillon or Bragg's Liquid Aminos
• 2/3 cups HEAVY CREAM
• BLACK PEPPER
• 2 tbl. BUTTER
• Dash of NUTMEG
• 1 lb. PASTA of your choice
• 1 cup freshly GRATED CHEESE
Saute in butter finely chopped leeks and celery.
Add peeled and thinly sliced pumpkin and sauté for a few minutes.
Add bouillon to cover, pepper & nutmeg and simmer until squash softens.
Cool and puree than return to pot.
Reheat before serving, add cream & stir well.
Put over pasta and sprinkle generously with grated cheese.