62 Ratings
  • 5 Rating Star 36
  • 4 Rating Star 14
  • 3 Rating Star 7
  • 1 Rating Star 3
  • 2 Rating Star 2

A little sweet with some heat! This sauce is velvety and gives the look and feel of a rich, fattening sauce. You can adjust the heat by cutting/adding more chipotle to preference...Once served over pasta, you can add Parmesan cheese and red pepper to taste.

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

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Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

69.27 calories; 1.86 g protein; 8.13 g carbohydrates; 2.47 g dietary-fiber; 2.68 g sugars; 3.64 g fat; 2.12 g saturated-fat; 9.7 mg cholesterol; 9674.3 IU vitamin-a-iu; 0.44 mg niacin-equivalents; 0.06 mg vitamin-b6; 3.64 mg vitamin-c; 10.67 mcg folate; 52.97 mg calcium; 0.98 mg iron; 19.39 mg magnesium; 177.99 mg potassium; 866.88 mg sodium; 0.03 mg thiamin; 32.73 calories-from-fat; 44 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 10 percent-of-calories-from-protein; 26 percent-of-calories-from-sat-fat


Reviews (54)

Read All Reviews

Most helpful positive review

ann elise
11/21/2012
I have made this recipe at least 5 times already and I just found it last month. It is excellent and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food so I always add extra but for those who don't do spicy like that you can decrease what you add without compromsing the flavor. The pumpkin adds such a great counter to the chipotle. I have played around with the recipe the last two times I made it and I've found that making a roux first helps with a thick sauce. I saute the onions and garlic in butter (maybe about 1/4 cup) and then add flour to make a thick paste. I then continue on with the recipe by adding the chicken broth etc. Great recipe either way!
(49)

Most helpful critical review

Anonymous
03/12/2014
I was so excited about this one - it's quick and healthy and contains some of my favorite flavors. I followed the recipe to the letter but unfortunately it was really not very good. It needed something and I can't even figure out what would have saved it.
(3)
62 Ratings
  • 5 Rating Star 36
  • 4 Rating Star 14
  • 3 Rating Star 7
  • 1 Rating Star 3
  • 2 Rating Star 2
ann elise
11/21/2012
I have made this recipe at least 5 times already and I just found it last month. It is excellent and I love how you can turn up/down the heat factor with the amount of chipotle peppers you add. I love spicy food so I always add extra but for those who don't do spicy like that you can decrease what you add without compromsing the flavor. The pumpkin adds such a great counter to the chipotle. I have played around with the recipe the last two times I made it and I've found that making a roux first helps with a thick sauce. I saute the onions and garlic in butter (maybe about 1/4 cup) and then add flour to make a thick paste. I then continue on with the recipe by adding the chicken broth etc. Great recipe either way!
(49)
abutler226
11/20/2012
Loved this! I actually made this in a slow cooker: no butter did the onions in the chicken broth first then followed instructions as listed. I used Radiatore pasta. This has a big (and YUMMY) kick but if you don't handle spicy well you could half the chipotle. Also if you wanted some protein this would pair well with chicken. Great for a fall twist on pumpkin but I will be making this year round!
(21)
Linda T
02/20/2012
I liked this quite a bit. I added more onion because I like it and didnt realize until the very end I was out of coriander! Very tasty sauce and a nice change from a tomao based one.. healthy too. I'll def make again!
(17)
Anonymous
01/15/2014
As is this was way too spicy. The sage was overpowering. I fixed it by adding another cup of chicken broth and another cup of milk. After simmering for another 5 minutes this tasted wonderful. I recommend cutting all of the spices in half.
(8)
PrincessMel
10/19/2014
This was pretty good. Spicy if you follow the ingredients though... Even for me. I love spicy food but I also don't want it to overpower my dish. I added some sourcream (about half a cup) and brown sugar (about a 1/4 cup or less maybe) to counteract the heat. Served over whole wheat pasta with sauteed red peppers. Delish! I recommend cutting the heat but otherwise very tasty dish that can easily be made vegetarian.
(7)
DJSayaka
11/01/2012
This was really really good. Served it with poached chicken and fettucini. The spice level was intense but eating it slowly plus a nice glass of wine with dinner helped cut the burn. I'll definitely make this again - I can imagine it being amazing on pork chops I don't think this is limited to pasta!
(6)
sueb
02/26/2012
Instead of using the peppers in sauce I used 1/2 tsp. chipotle pepper seasoning water instead of broth and used soy milk instead of cow's milk. Once you accustom yourself to the spiciness of the sauce it is great! I prefer this to a tomato based sauce on homemade noodles!
(6)
marljong
06/29/2012
Unique creamy sauce if you like pumpkin; so easy. Although you can't detect the cinnamon it's definitely a must. I added extra chipotle. I liked it! Thanks Kristincsw!
(5)
Jennifer A.
09/10/2012
I am sitting here eating this and it's so good I had to rate it before I was even finished! To make it vegan I omitted the butter (used olive oil spray) and chicken broth (used vegan chix flavored). I used fat free soy milk too. I also used about 3/4 of an onion chopped. I started making this before realizing I didn't have any sage or coriander so I just used Italian blend instead. I served it over whole wheat penne. My throat is feeling the heat and I am loving this! For anyone on weight watchers making it without the butter makes this a Core recipe! Bonus:)
(5)