Pumpkin Seed Cream Sauce

Pumpkin Seed Cream Sauce

MARBALET

"This is a Southwestern sauce to go with pumpkin ravioli."
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Ingredients

servings 181 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

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.

Most helpful critical review

I made this with pecans instead of pumpkin seeds, as others suggested. It was good, not great. It went well with other foods though, such as french bread (dipped) and on leftover pork chops.

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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.

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

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 ...

I made this with pecans instead of pumpkin seeds, as others suggested. It was good, not great. It went well with other foods though, such as french bread (dipped) and on leftover pork chops.

omg! my sister made this sauce and it came out sooo good!! I'm going to make this myself now. The best sauce ever with steamed vegetables.

I went into making this sauce with high expectations. I was able to puree my seed mixture all right for a smooth texture, but my cream sauce ended up tasting an awful lot like chicken gravy. T...

This did need a lot of adjustment to make it much tastier. I served this with the suggested pairing of pumpkin ravioli from this site. As one suggested, I substituted pecans for the seeds (I c...

Nice flavor, but I'm not real fond of pumpkin seeds. Next time I'l leave those out, ans the puree, while smooth, still has a grainy/chewy/gritty testure from the seeds...

Well, I had to throw this out. Some of it maybe user error, but perhaps the directions could be stronger. 1.) It was way too salty. This could be because I used prepackaged pumpkin seeds tha...

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