Pumpkin Chipotle Cream Pasta Sauce
This creamy pumpkin chipotle sauce is a perfect way to celebrate the season in a unique way. Full, warming flavors of fall deliver a special dish to enliven any fall day.
Servings 4 (Sauce for one batch of pasta)
Calories 198kcal
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
Calories: 198kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 405mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg