You have no items in your shopping cart.

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.


  • 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


  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
Free Shipping on orders over $50*

*Applies to the 48 contiguous states only

Classic French Stocks and Sauces