Pumpkin Cream Sauce
Pumpkin Cream Sauce is a rich, velvety blend that captures the cozy essence of fall. Made with smooth pumpkin purée and creamy ingredients, it delivers a perfect balance of warmth and subtle spice. This comforting sauce adds a touch of seasonal charm and gourmet flavor to any dish.
Equipment
- Medium saucepan or skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Whisk
- Knife and cutting board (for garlic, thyme)
- Optional: ladle, for serving
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ small onion finely chopped
- 1 pinch ground cinnamon
- 1 cup pumpkin purée
- 1 cup coconut milk or heavy cream
- 1 cup chicken broth or more as needed
- Salt & black pepper adjust to taste
- ¼ teaspoon nutmeg
- a pinch of chili flakes for a little heat
- 1 ½ teaspoons chopped fresh thyme
Instructions
- Heat olive oil in a medium pan over medium heat. Add minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in ground cinnamon and finely chopped onion (if using) to release their flavor. Cook until the onion softens slightly.
- Add pumpkin purée and cook for 2–3 minutes, stirring gently to allow the mixture to blend with the spices.
- Slowly add coconut milk or heavy cream and chicken broth, whisking to create a smooth sauce. Adjust broth for desired thickness.
- Add salt, black pepper, nutmeg, and a pinch of chili flakes. Simmer on low heat for 5–7 minutes, allowing flavors to meld and the sauce to thicken.
- Stir in fresh thyme, and taste for seasoning.
- Serve the sauce over your favorite dish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.