Pumpkin Chipotle Pasta Sauce Recipe - Allrecipes.com
Pumpkin Chipotle Pasta Sauce Recipe
  • READY IN 25 mins

Pumpkin Chipotle Pasta Sauce

Recipe by  

"A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference...Once served over pasta, you can add Parmesan cheese and red pepper to taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2012

I have made this recipe at least 5 times already and I just found it last month. It is excellent, and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food, so I always add extra, but for those who don't do spicy like that, you can decrease what you add without compromsing the flavor. The pumpkin adds such a great counter to the chipotle. I have played around with the recipe the last two times I made it, and I've found that making a roux first helps with a thick sauce. I saute the onions and garlic in butter (maybe about 1/4 cup) and then add flour to make a thick paste. I then continue on with the recipe by adding the chicken broth, etc. Great recipe either way!

 
Most Helpful Critical Review
Mar 12, 2014

I was so excited about this one - it's quick and healthy and contains some of my favorite flavors. I followed the recipe to the letter, but unfortunately it was really not very good. It needed something, and I can't even figure out what would have saved it.

 
Feb 20, 2012

I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy too. I'll def make again!

 
Nov 20, 2012

Loved this! I actually made this in a slow cooker: no butter, did the onions in the chicken broth first, then followed instructions as listed. I used Radiatore pasta. This has a big (and YUMMY) kick, but if you don't handle spicy well, you could half the chipotle. Also, if you wanted some protein, this would pair well with chicken. Great for a fall twist on pumpkin, but I will be making this year round!

 
Feb 26, 2012

Instead of using the peppers in sauce, I used 1/2 tsp. chipotle pepper seasoning, water instead of broth, and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of the sauce, it is great! I prefer this to a tomato based sauce on homemade noodles!

 
Jun 29, 2012

Unique creamy sauce if you like pumpkin; so easy. Although you can't detect the cinnamon, it's definitely a must. I added extra chipotle. I liked it! Thanks Kristincsw!

 
Nov 01, 2012

This was really, really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll definitely make this again - I can imagine it being amazing on pork chops, I don't think this is limited to pasta!

 
Oct 07, 2013

Boys love it. Interesting twist on sauce

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 867 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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