Pumpkin Seed Cream Sauce

Pumpkin Seed Cream Sauce

13
MARBALET 45

"This is a Southwestern sauce to go with pumpkin ravioli."

Ingredients

{{adjustedServings}} servings 181 cals
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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

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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

13
  1. 14 Ratings

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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.

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

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 ...