Are you tired of pumpkin yet? Well apparently I wasn’t – lucky you!
I first had this a few years ago at an all day scrapbooking event, yes those are lovely! They had a pasta bar for lunch; pumpkin, Alfredo and marinara. Potpourri style was actually pretty yummy. This is my healthier version. And let me tell you, the cheese topping makes all the difference.
I was a little worried of this tasting like pumpkin pie, which I am not a huge fan of, mostly because of the lack of texture. But do not despair, this is pleasantly savory and goes great with pork or chicken.
- 2 tablespoons finely Chopped Onion
- 1 teaspoon Butter or Coconut Oil
- 1/4 teaspoon White Pepper
- 1/4 teaspoon Real Salt
- 1/8 teaspoon Cloves
- 1/8 teaspoond Nutmeg
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon Ginger
- 3/4 cup Pumpkin Puree
- 1/2 cup Homemade Chicken Stock
- 1/2 cup Sour Cream or Cream Cheese (I use a mixture of both)
- 1/4 cup grated Parmesan Cheese (plus more for serving)
Allow onions to start to caramelize, use butter or oil. A couple minutes before they are done add pepper, salt, cloves, nutmeg, cinnamon and ginger and let them toast. Then whisk in the pumpkin puree, chicken broth, cream. Let sit over low heat until heated through, about 5 minutes.
Turn off heat and melt the Parmesan cheese in the suace. And top your whole wheat pasta, zoodles or yummy chicken or pork.
I am also so excited to try this sauce using roasted acorn squash which is one of my favorite muffins to make with my daughter.
You can find other pumpkin recipes in these eBooks:
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