Directions:
- Toss 1/2 cup Parmesan cheese with pasta, and keep warm.
- Melt butter in a large saucepan over medium heat; add leek and celery, and saute until tender. Add pumpkin; saute 2 to 3 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add salt, pepper, and nutmeg.
- Process pumpkin mixture in a blender until smooth. Return to saucepan; stir in whipping cream, and cook over low heat, stirring often, until heated. Serve over pasta; top with remaining cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.66 Kcal (1648 kJ) | ||
| Calories from fat | 171.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.05g | 29% | |
|---|---|---|---|
| Cholesterol | 52.06mg | 17% | |
| Sodium | 803.6mg | 33% | |
| Potassium | 904.15mg | 19% | |
| Total Carbs | 43.01g | 14% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 16.51g | 33% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 16% | |
| Calcium | 374.5mg | 37% | |
| Amount Per 100 g | |||
| Calories | 103.33 Kcal (433 kJ) | ||
| Calories from fat | 45.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 29% | |
|---|---|---|---|
| Cholesterol | 13.66mg | 17% | |
| Sodium | 210.93mg | 33% | |
| Potassium | 237.32mg | 19% | |
| Total Carbs | 11.29g | 14% | |
| Sugars | 2.27g | 35% | |
| Dietary Fiber | 1.14g | 17% | |
| Protein | 4.33g | 33% | |
| Vitamin C | 6mg | 38% | |
| Iron | 0.7mg | 16% | |
| Calcium | 98.3mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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