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Herbed Pumpkin Gravy

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R. Holland

"This base of pumpkin puree, oat 'broth,' and gentle seasoning make a versatile gravy that complements many foods and can be adapted for soups and stews."
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40 m servings 89 cals
Original recipe yields 10 servings

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  • Prep

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  1. Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
  2. Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
  3. Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.


  • Cook's Note:
  • Other herbs and spices may be used, especially if making soups or stews from the gravy, but use cautiously to retain the delicate pumpkin flavor.

Nutrition Facts

Per Serving: 89 calories; 2.5 g fat; 14.8 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 223 mg sodium. Full nutrition

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