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Pumpkin Sauce

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.

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

  1. 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.
  2. 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.
  3. Remove the bay leaf, stir in the sage, and season to taste with salt and pepper.
Product tags
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Classic French Stocks and Sauces