Reviewed: Feb. 27, 2013

This was so good! I had a 1/2 c. of pumpkin puree, so I searched allrecipes for something w/pumpkin as a maindish and got this. I halved the recipe, and ate it by myself on top of a small tilapia filet that I dredged in cornmeal and sauteed in a little olive oil. I ate it with kale sauteed with red bell pepper. For the seasonings, I used all the correct halved amounts, except the cinnamon and nutmeg were a bit small to measure (), so I poured a very small amount in my palms and rubbed them lightly together over the pan. I like heat, and this has a nice mild flavor of adobo...if you like spicy, you could definitely increase the chipotle chilis or add a bit of cayenne. I am soooo surprised at how good this is! I can't wait to make it for DH (tomorrow?!?!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GatewayCook

Cooking Level: Beginning

Reviewed: Feb. 21, 2013

I absolutely loved this, and I really wouldn't change a thing. I would advise that people be careful with the chipotle peppers if they are sensitive to spicy foods. This is definitely for people who are adventurous when it comes to new flavor combos. I love trying new things so I really enjoyed it; my fiance, however, wasn't as impressed and found it "too weird." Thanks for sharing this one, I will be making it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Feb. 7, 2013

This was terrific! So easy and so tasty and something different from a regular tomato-based sauce. A keeper for sure. I served this with stuffed shells iv and they went great together. What a novel idea to use pumpkin purée and such great results!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 13, 2013

First off, I liked it. It had a buttery taste that I wasn't expecting. I really did like it. That being said, I won't make it again; the family was totally "thumbs down" on it - they said the taste was just too strange. Odd, since we like to play with our food and normal isn't normal in our house. My husband's comment was, "Put lots of cheese on it and then just eat the cheese." I got a lot of flack about cooking this one, but I really did like it (Oh, I just remembered, I left out the cinnamon and nutmeg) so thank you for the recipe. My menfolks are just dweebs!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Peri

Cooking Level: Expert

Home Town: Liberty, South Carolina, USA

Reviewed: Dec. 2, 2012

This is really, really good! So glad to have a savory pumpkin recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COOLMOUSE

Reviewed: 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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

aelise28

Reviewed: 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

UTOPIA463

Reviewed: Nov. 5, 2012

Loved this recipe. Made it exactly as instructed. This is an excellent, creamy satisfying sauce that keeps the calorie count low. Delicious over both pasta and chicken

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

azsndvl87

Reviewed: Nov. 1, 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!

Was this review helpful? [ YES ]
2 users found this review helpful