Pumpkins can be used for so much more than Halloween lanterns. They are economical and loaded with nutritious value.

• 1 medium cooking pumpkin
• 2 leeks
• 1 celery stalk
• Vegetable bouillon
• 2/3 cups heavy cream
• black pepper
• 2 tbl. butter
• dash of nutmeg
• 1 lb. pasta of your choice
• 1 cup freshly grated cheese

*Sauté 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 and return to pot.

*Reheat before serving, add cream & stir well.

*Put over pasta and sprinkle generously with grated cheese.