Pumpkin Seed Cream Sauce Recipe

Ingredients

1 cup pumpkin seeds
1/4 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
1/2 cup heavy whipping cream
salt to taste

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Directions

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

Amount Per Serving (6 total)

Calories
176 cal
9%

Fat
14.2 g
22%

Carbs
10.4 g
3%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

BMOORE121

Dec. 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...." See more"

THE IRON CHEF

Aug. 29, 2002

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

lissielou

Nov. 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..." See more. 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!"

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