Pumpkin Seed Cream Sauce

Pumpkin Seed Cream Sauce

13 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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)

Rate This Recipe
BMOORE121
6

BMOORE121

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

THE IRON CHEF

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

lissielou
5

lissielou

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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Nutrition

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

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