Pumpkin Seed Cream Sauce13 Reviews
“This is a Southwestern sauce to go with pumpkin ravioli.” - by MARBALET
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 176 cal
- 14.2 g
- 10.4 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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
"This was wonderful with the Pumpkin Ravioli...My family loved it..Great flavor,my new favorite!..." See more"
"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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