Pasta Shells with Pumpkin Sauce
Peel pumpkin, halve and remove seeds and fibers. Dice pumpkin into small cubes. Rinse leek and cut into thin rings. Rinse celery and chop finely.
Heat butter in a pan and saute vegetables for a few minutes. Add broth and simmer, covered, for about 15-20 minutes. Add cream and simmer, uncovered, until sauce becomes creamy.
Remove from the heat, stir in crème fraîche and season with salt, cayenne pepper and lemon juice.
Cook pasta shells in boiling salted water according to package instructions until al dente. Drain well. Mix pasta with the sauce and sprinkle with Parmesan. Garnish with basil leaves and serve.