Creamy Pumpkin Sauce
A rich and velvety Creamy Pumpkin Sauce made with pumpkin puree, cream, garlic, and spices—perfect for pasta, chicken, or fall-inspired dishes.
Yield: 4
Calories: 160kcal
Equipment
- aucepan or skillet
- Wooden spoon or whisk
- Knife & cutting board
- measuring cups/spoons
Materials
- 1 tbsp olive oil or butter
- 2 garlic cloves minced
- 1 cup pumpkin puree canned or homemade
- 1 cup heavy cream or half-and-half for lighter version
- ½ cup grated Parmesan cheese
- ½ tsp ground nutmeg
- ½ tsp black pepper
- Salt to taste
- ¼ tsp red pepper flakes optional, for heat
- ½ cup vegetable or chicken broth to thin, if needed
Instructions
- Heat olive oil or butter in a saucepan over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in pumpkin puree and cook for 2–3 minutes.
- Pour in heavy cream, stirring until smooth and heated through.
- Add Parmesan cheese, nutmeg, black pepper, and salt.
- Simmer 5–7 minutes until sauce thickens and becomes creamy.
- Adjust consistency with broth if needed.
- Serve hot over pasta, chicken, or roasted vegetables.
Notes
Nutrition Facts (per ½ cup, approx.):
• Calories: 160
• Protein: 4g
• Carbohydrates: 7g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 210mg
• Fiber: 2g
• Sugar: 3g
Nutrition
Calories: 160kcal