Pumpkin and Macaroni

•    1 package (16 oz) pasta of choice
• 2 tbsp butter
• 1 large onion, finely chopped
• 1 large sweet red bell pepper, finely chopped
• 3 cloves garlic, minced
• 2 c chicken broth 
• 1 c canned pumpkin
• 1/4 c heavy whipping cream
• 1 tsp salt
• 1/4 tsp ground nutmeg, pepper, and finely chopped parsley

1. Cook the pasta according to package directions to al dente
2. In a large skillet, heat the butter and add onion and red pepper
3. Cook and stir 6-8 minutes or until tender
4. Add garlic and cook 1 minute more
5. Stir in broth, pumpkin, cream, salt, nutmeg and pepper
6. Bring to a boil
7. Reduce heat; simmer uncovered for 8-10 minutes or until slightly thickened
8. Drain the pasta and return to the pan
9. Stir in pumpkin mixture and parsley
10. Sprinkle top with cheese of choice