Pumpkin Seed Cream Sauce recipe

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Ingredients

1 cup pumpkin seeds
¼ cup chopped onion
1 slice white bread, torn into small pieces
1 clove crushed garlic
2 tablespoons vegetable oil
2 canned green chile peppers, chopped
1 (14.5 ounce) can chicken broth
½ cup heavy whipping cream
salt to taste

Nutrition Info

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
servingSize: -
sodium: 613.6 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies.

  2. Place mixture in a food processor bowl fitted with steel blade, process until smooth.

  3. Place puree in a small saucepan. Stir in broth, whipping cream, and salt. Heat through over low heat. Serve with Pumpkin Ravioli.

Recipe Yield

6 servings

Recipe Note

This is a Southwestern sauce to go with pumpkin ravioli.

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