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Pumpkin Sauce
Description
A savory, creamy sauce with a hint of nutmeg and a sprinklling of sage, kicked up with a dash of red pepper--serve it over grilled pork or chicken, or with pasta, topped with chopped walnuts or hazelnuts and grated Parmesan or crumbled goat cheese.Ingredients
Serves
4-6
- 2 tablespoons olive oil
- 3 shallots, minced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup dry white wine
- 2 teaspoons Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 1 cup hot water
- 1 bay leaf
- 2 cups pumpkin purée
- 1/2 cup heavy cream
- 1/4 teaspoon grated nutmeg, or to taste
- 1 tablespoon chopped fresh sage
- Salt and ground black pepper
Methods/steps
- Warm the olive oil in a saucepan over medium heat. Add the shallots and sauté until they are tender and translucent, about 5 minutes. Add the garlic and the red pepper flakes and cook another minute.
- Stir in the white wine, diluted Glace de Poulet Gold® or Veggie-Stock Gold®, bay leaf, pumpkin purée, cream, and nutmeg. Bring the sauce just to a simmer and cook for 10 mintues, until it thickens slightly.
- Remove the bay leaf, stir in the sage, and season to taste with salt and pepper.
