• Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 4

Pumpkin Chipotle Cream Pasta Sauces

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon butter , unsalted
  • 1 tablespoon olive oil
  • 1 medium yellow onion , chopped
  • 2 large garlic cloves , peeled and minced
  • 1 15-ounce can pumpkin puree or 15 ounces of fresh pumpkin puree
  • 1 cup chicken broth
  • ¼ cup dry sherry (if you prefer not to use sherry, substitute more chicken broth)
  • 1 chipotle en adobo , seeded and chopped
  • ½ teaspoon adobo sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried sage
  • Salt and pepper to taste
  • ½ cup heavy whipping cream
  • 1 tablespoon crème fraiche or sour cream
  • Finish: Hickory smoked salt and roasted , salted pepitas (pumpkin seeds)


In a medium, heavy saucepan melt butter and add olive oil. Add chopped onion and garlic; sauté until translucent (about 4-5 minutes).
Add pumpkin, chicken broth, dry sherry (note: the alcohol content will cook off), chipotle, adobo sauce, oregano, red pepper flakes and sage. Stir to incorporate. Bring to a very low boil, reduce heat to simmer and simmer on low heat for 20 minutes; stirring periodically.
Add the cream and crème fraiche or sour cream. Simmer on low for an additional 5 minutes.
Using an immersion/stick blender (or pouring sauce into a conventional blender) blend until smooth. Pour onto prepared pasta of your choice. Finish with smoked salt (I prefer hickory for this; available online or at spice shops) and roasted, salted pepitas. Serve immediately.

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