Ingredients
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1 small onion
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2 garlic cloves
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2 tablespoons butter
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2 cups pumpkin puree
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2 cups chicken broth
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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
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1⁄4 cup romano cheese
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1 lb penne or 1 lb rotini pasta
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 4-6
Creamy Pumpkin Pasta, A delicious recipe for pumpkin that’s not a dessert! I usually make my own pumpkin puree in the blender with a little water This dish is mild and warming; my kids like it because it looks like mac and cheese!”, I might do it again but with tweaks I feel that the chicken broth is watering it down Though I halved the broth, it still ends up too broth-y Flavor-wise it’s a little bland I might add some red pepper flakes to give it a little kick, or maybe some sage as someone suggested Yet my hubby and I both love pumpkin and I’d like to try to make it better
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Steps
1
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In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown. |
2
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Whisk in the pumpkin, broth, creams and seasonings to taste. |
3
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Simmer 10 minutes, stirring occasionally. |
4
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Meanwhile, boil the pasta in salted water until al dente. |
5
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Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick. |
6
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Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired. |
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