Pumpkin Chipotle Cream Pasta Sauce

• Ready in 45m

• Serves 12

• 63 calories

• 2.06g carbs

Pumpkin Chipotle Cream Pasta Sauce takes roughly 45 minutes from beginning to end. This recipe serves 12 and costs 25 cents per serving. This sauce has 63 calories, 1g of protein, and 6g of fat per serving. 5078 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Boulder Locavore. A mixture of crème fraiche, garlic cloves, butter, and a handful of other ingredients are all it takes to make this recipe so delicious.

16 ingredients

1. 1/2 tsps adobo sauce
2. 1 oz pumpkin puree
3. 1 cup chicken broth
4. 1 chipotle en adobo
5. 1 tbsp crème fraiche
6. 1/2 tsps sage
7. 1/4 cups sherry
8. 2 large garlic cloves
9. 1/2 cups heavy whipping cream
10. 1 tbsp olive oil
11. 1 tsp oregano
12. 1/2 tsps pepper flakes
13. 12 servings finish: hickory salt and roasted
14. 12 servings salt and pepper
15. 1 tbsp butter
16. 1 medium onion

Instructions

1. In a medium, heavy saucepan melt butter and add olive oil.
2. Add chopped onion and garlic; sauté until translucent (about 4-5 minutes).
3. 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.
4. 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.
5. Pour onto prepared pasta of your choice. Finish with smoked salt (I prefer hickory for this; available online or at spice shops) and roasted, salted pepitas.
6. Serve immediately.