¼cupdry sherry(if you prefer not to use sherry, substitute more chicken broth)
1chipotle en adobo, seeded and chopped
½teaspoonred pepper flakes
Salt and pepper to taste
½cupheavy whipping cream
1tablespooncrème fraiche or sour cream
Optional Garnish/Seasoning on servings
Hickory smoked salt
Roasted, salted Pepitas (pumpkin seeds)
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.