A savory, creamy sauce with a hint of nutmeg and a sprinkling of sage, kicked up with a dash of red pepper--serve it over grilled pork, chicken, or veggies, or with pasta, topped with chopped walnuts or hazelnuts and grated Parmesan or crumbled goat cheese.
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
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
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.