Pumpkin Chipotle Cream Sauce for pasta has smoky, spicy and sweet flavors you’ll love! It’s a perfect comfort food recipe to warm the chilliest of days and have your crew begging for more.
Looking for an easy dinner recipe that leaves your family and friends begging for more? Something unexpected and amazingly delicious?
Pumpkin Chipotle Cream Sauce for pasta is the ticket!
The amazing blend of sweet and spicy flavors is completely addictive. Any pasta can be used too.
It’s fast, fantastic and will be tucked into your ‘Delicious Recipes’ file.
Pumpkin Chipotle Cream Sauce
If you love the smoldering, smoky, earthy flavors for Chipotle en Adobo this pasta sauce is for you!
It’s a creamy pasta sauce. Spicy, smooth sauce sauce lightly flavored with pumpkin, oregano and sage.
The color and flavor are heavenly.
This cream pasta sauce would make a perfect addition to a Halloween party buffet to offset the traditional sweet treats.
Pro Tip for Pumpkin Haters!
Are you or someone in your family not so keen on pumpkin flavor?
I have some die hard pumpkin flavor haters in my inner circle.
The idea of a pumpkin pasta sauce would have them running the other way.
I have found a secret with pumpkin. To offset the earthy sweetness that seems to turn some people off: pair it with spicy ingredients.
That winning combination rounds everything out to get the best of the pumpkin flavor without it overwhelming the recipe.
I used that trick in Slow Cooker Spicy Pumpkin Chicken Corn Chowder recipe too with delicious results!
That recipe converted one pumpkin-hating friend to handing out the recipe out to others like candy on Halloween.
Use Any Pasta with This Cream Pasta Sauce
This chipotle cream sauce for pasta works on ANY pasta! Pick your favorite.
Gluten-Free Pasta Ideas
We love Tinkyada pasta. It has good flavor and holds its structure through cooking.
The pasta shown in the photos is a white rice spaghetti pasta.
Pumpkin Chipotle Cream Sauce Ingredients
The ingredients for this pasta sauce are easy to find. You can use canned or homemade pumpkin puree too.
I love sprinkling on some hickory smoked salt (just a tiny amount) and roasted salted pepitas (pumpkin seeds) before serving. Both are completely optional.
- Unsalted Butter
- Olive oil
- Yellow Onion
- Garlic Cloves
- Pumpkin Puree (canned or homemade pumpkin puree)
- Chicken Broth
- Dry Sherry (note: chicken broth may be substituted)
- Chipotle en Adobo
- Adobo sauce (from the Chipotle en Adobo can)
- Dried Oregano
- Red Pepper Flakes
- Dried Sage
- Kosher Salt
- Black Pepper
- Heavy Whipping Cream
- Sour Cream or Crème Fraiche
PRO TIME SAVING TIP: use a mini chopper to chop the onions and garlic together.
What is ‘Chipotle en Adobo’?
Do you know about Chipotle en Adobo (Chipotle Peppers in Adobo Sauce)?
It’s one of my favorite ingredients especially to pair with sweet winter squash.
‘Chipotles’ are dried jalapeno chile peppers than are canned with Adobo sauce.
Adobo sauce is a thick, red, earthy sauce that’s smoky and slightly spicy.
Made with ancho and/or guajillo chile peppers, spices like cumin, smoked paprika, garlic and usually vinegar.
Chipotle en Adobo is sold in cans or a jar, and can be easily found in most grocery stores.
Check the International or Mexican cooking ingredient section. It can also be found ONLINE.
Note for Gluten-Free Eaters
Always check the ingredients in the can of Chipotle en Adobo. I’ve noticed some brands include wheat flour as a thickener.
How to Make Pumpkin Chipotle Cream Sauce for Pasta – Step-by-Step
For a detailed printable recipe, refer to the recipe card at the end of the blog post.
STEP 1: In a heavy medium-size saucepan over medium heat melt butter and olive oil.
STEP 2: Add onion and garlic. Sauté until transluscent (4-5 minutes).
STEP 3: Add pumpkin, broth, sherry, chipotles, adobo sauce, and spices. Stir together.
STEP 4: Bring to a very low boil, reduce to simmering and simmer for 20 minutes. Stir periodically.
STEP 5: Add the cream and sour cream or crème fraiche. Simmer on low heat an additional 5 minutes.
STEP 6: Use an immersion blender (stick blender) and blend until smooth. NOTE: as an alternative, pour the sauce into a conventional blender and blend or puree.
STEP 7: Pour onto hot prepared pasta.
Serve immediately.
Optional: finish with a small pinch of Hickory smoked salt and roasted salted pepitas.
Storing This Cream Pasta Sauce
This creamy pumpkin sauce is best eaten when it is freshly made.
Leftovers can be stored in a sealed glass or plastic container in the refrigerator for 3-5 days.
Cream pasta sauce can separate when microwaved.
To reheat: heat the sauce tossed pasta in a saucepan over low heat or in a double boiler.
Freezing is not recommended for this sauce.
Halloween Dinner Recipe Idea
Halloween is so focused on sweets the idea of a nutritious Halloween dinner recipe can be hard to think up!
This chipotle cream sauce pasta recipe is a perfect choice.
Fuel up little Trick-or-Treaters or parents for a long night of handing out candy!
More Recipes You’ll Love
- Roasted Pumpkin Seeds + VIDEO: The Best Method Ever!
- Graveyard Halloween Cupcakes: Favorite Halloween Party Recipe (+ VIDEO)
- Homemade Hamburger Helper: Cheesy Hamburger Pasta Skillet
- Grilled Triple Cheese Bacon Guacamole Sandwich
- Easy Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce)
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Recipe
Pumpkin Chipotle Cream Pasta Sauce
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion , chopped
- 2 large garlic cloves , peeled and minced
- 1 15-ounce can pumpkin puree canned or homemade
- 1 cup chicken broth
- ¼ cup dry sherry (if you prefer not to use sherry, substitute more chicken broth)
- 1 chipotle en adobo , seeded and chopped
- ½ teaspoon adobo sauce
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried sage
- Salt and pepper to taste
- ½ cup heavy whipping cream
- 1 tablespoon crème fraiche or sour cream
Optional Garnish/Seasoning on servings
- Hickory smoked salt
- Roasted, salted Pepitas (pumpkin seeds)
Instructions
- In a medium, heavy saucepan melt butter and add olive oil.
- Add chopped onion and garlic; sauté until translucent (about 4-5 minutes).
- Add pumpkin, chicken broth, dry sherry (note: the alcohol content will cook off), chipotle, adobo sauce, oregano, red pepper flakes and sage. Stir to incorporate. Bring to a very low boil, reduce heat to simmer and simmer on low heat for 20 minutes; stirring periodically.
- Add the cream and crème fraiche or sour cream. Simmer on low for an additional 5 minutes.
- Using an immersion/stick blender (or pouring sauce into a conventional blender) blend until smooth. NOTE: using a conventional blender to blend/puree the sauce works too.
- Pour onto prepared pasta of your choice. OPTIONAL: sprinkle with hickory smoked salt and roasted, salted pepitas. Serve immediately.
Nutrition
Originally published: October 24, 2012
Pumpkin Chipotle Cream Sauce for pasta is an irresistible, easy pasta sauce recipe that wow’s diners every time!
Tessa says
Making this tonight with this chipotle paste in a tube!
Toni | Boulder Locavore says
Tessa you have my attention! Please ‘report back’ with the results won’t you? I began to look at the ingredients for the chipotle tube but have not finished. Hoping there is no gluten in it. Seems like a perfect solution to have it handy for many dishes. Thank you!
Rachel says
Perfect! Made this last night to serve with Costco’s roasted butternut squash ravioli – garnished with pepitas, no cheese. It was perfect, but only used half the sauce.
Tonight’s dinner – the rest of the sauce, thinned with more chicken stock. Only question is whether to keep it smooth and light? or to add some hominy for heartiness? LOVE problems like this.
Thank you for this recipe!
Toni | Boulder Locavore says
I LOVE this Rachel! I used to love butternut squash ravioli (need to figure out how to make them gluten free). So glad you took the bull by the horns and started innovating to your fantastic vision. Yum.
Jean | Lemons & Anchovies says
Your pictures are so appetizing and reading the recipe made me want this dish even more. Love your fall take on pasta. I’ll be trying this. 🙂
Toni | Boulder Locavore says
Jean thank you so much. Admiring your work as I do (and needing to avoid the temptation to lick the screen when reading your recipes) I really appreciate you comment! We are having a very snowy day today and I’m considering making another batch!
The Mom Chef says
Ok, I admit that when I saw you had turned pumpkin into a cream sauce, I was a little less than excited. I’m a fan of pumpkin pie but that’s about it for that squash. However, reading the ingredients, that sounds absolutely amazing!
Toni | Boulder Locavore says
I get it, totally. I too tread lightly where pumkin is concerned still working off childhood memories of creepy overly sweetened winter squash. This is more of an homage to pumpkin with earthy, warming flavors!
Jess says
WHERE did you get the skeleton arm pasta tossers?? I love!
Toni | Boulder Locavore says
World Market/Cost Plus. I love them too. I usually pick up something for Halloween each year and try to stay with more folk art one-of-a-kind types of things but could not pass these up! I surprised my family with a salad the first night I got them. Was very fun!
Felice says
Pumpkin has to be one of the most versatile ingredients there is – sweet and savory. I haven’t really used chipotles, nor chipotles in adobo sauce in cooking – Mexican food is just starting to gain popularity in Australia (where I grew up). I am looking forward to trying this.
Toni | Boulder Locavore says
Oh Felice, if you ever have the chance to come upon chipotles end adobo try them! Especially if you like spicy sauce. I love this chile and sauce in particular because it has a very earthy, smoky flavor. It’s a favorite of mine! I agree on the versatility of pumpkin. After making this I wondered why I had not tried something similar before!
sara says
This recipe looks lovely! Pumpkin is such a great fall flavor, and I love combining the sweetness with something spicy and smoky like chipotles in adobo
Toni | Boulder Locavore says
I really love that too Sara. As a child I could not stand winter squash because it seemed the few recipes used to make it only added MORE sweetness with things like brown sugar. It’s only been as an adult that I figured out contrasting flavor types are what make me appreciate it!
Andrea says
I love using pumpkin to create a sauce for pasta! I do that a lot for mac ‘n cheese in the winter. It creates such a creamy texture and isn’t quite as heavy as a tomato sauce. Love the skeleton arms for pasta tossers too!
Toni | Boulder Locavore says
You know Andrea after I made this I had one of those ‘why haven’t I done THIS before?!’ moments. I’m clearly in a tomato pasta sauce rut! I love this and look forward to experimenting more. LOVE, love, love the Mac and Cheese idea; thank you. I will try that too!
rebecca says
great recipe and love the forks
Toni | Boulder Locavore says
Thanks Rebecca. The first photo was the last I took. Was trying to lay off the Halloween theme but in the end I could not resist!
Brooks says
Toni, in a word this is…brilliant! From the flavor profiles to the texture it speaks to me on many levels. Bookmarking this recipe was easy, but now the decision is choose a light sprinkle of queso fresco or an aged romano on top.
Toni | Boulder Locavore says
Maybe you’ll need to make it twice to experiment!