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Pumpkin Seed Cream Sauce

Pumpkin Seed Cream Sauce

MARBALET

This is a Southwestern sauce to go with pumpkin ravioli.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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.
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Reviews

BMOORE121
6
12/6/2004

I didn't have pumpkin seeds so I used ground pecans. The sauce was delicious! We kept finding other things at the table to put it on.

THE IRON CHEF
6
8/29/2002

This was wonderful with the Pumpkin Ravioli...My family loved it..Great flavor,my new favorite!

lissielou
5
11/1/2010

This sauce is delicious! Perfect for Fall! I toasted the pumpkin seeds first, then I blended them almost to a powder. I browned the onion, bread and garlic, then added the seed (powder) for a minute. I blended everything in my blender before heating it. I wanted it to be a smooth creamy sauce. I also cooked it on med low heat. It just wasn't getting warm enough on low heat. It turned out great! I will defiantly make this again. YUM!