Pumpkin Seed Cream Sauce

Pumpkin Seed Cream Sauce

13 Reviews 1 Pic
Recipe by  MARBALET

“This is a Southwestern sauce to go with pumpkin ravioli.”

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Adjust Servings

Original recipe yields 6 servings


  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)

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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 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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Balsamic Cream Sauce


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Amazing Sun-Dried Tomato Cream Sauce