Pumpkin Seed Cream Sauce Recipes
CREAMY PUMPKIN SAUCE
This sauce is great over pumpkin or cheese ravioli!
Provided by MegChaseWal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
- Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 6.4 g, Cholesterol 28.1 mg, Fat 10 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5.7 g, Sodium 246.5 mg, Sugar 1.4 g
RED PUMPKIN SEED SAUCE
Number Of Ingredients 11
Steps:
- 1. In a dry medium skillet over medium heat toast the chile pieces until pliable and aromatic, 8 to 10 seconds. Put the chiles in a bowl and cover with hot water. Soak about 20 minutes or until softened. 2. In the same skillet, toast the pumpkin seeds, stirring, until they start to brown and pop around in the pan, about 1 minute. Transfer to a bowl to cool. When the seeds are cool, pulverize in a spice grinder to a fine powder. (I use a coffee grinder reserved for spices.) Reserve in a bowl. 3. Drain the chiles, discarding the liquid, and put in a blender. Add the tomatoes, onion, garlic, cumin, cinnamon, cloves, and 1 cup of the chicken broth. Blend until smooth. Add the reserved ground pumpkin seeds and blend as smooth as possible. 4. In a medium saucepan, heat the lard or oil over medium heat. Add the blended sauce, remaining chicken broth, and salt. Bring to a boil, stirring, then reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, until the flavors blend and the sauce thickens to the consistency of thick cream, about 15 minutes. Adjust seasoning. The sauce is ready to use, or store in a covered container for up to 3 days refrigerated, or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PUMPKIN SEED CREAM SAUCE
This is a Southwestern sauce to go with pumpkin ravioli.
Provided by MARBALET
Categories Creamy Pasta Sauce
Yield 6
Number Of Ingredients 9
Steps:
- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies.
- Place mixture in a food processor bowl fitted with steel blade; process until smooth.
- Place puree in a small saucepan. Stir in broth, whipping cream, and salt. Heat through over low heat. Serve with Pumpkin Ravioli.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 10.7 g, Cholesterol 28.7 mg, Fat 14.3 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.6 g, Sodium 613.6 mg, Sugar 1.6 g
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