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Ingredients20 m servings 183 cals
Original recipe yields 4 servings
- Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until tender, about 3 minutes. Reduce heat to low and stir in pumpkin puree; cook for 2 minutes.
- Mix milk, water, salt, cumin, white pepper, and allspice into pumpkin mixture and simmer over low heat until heated through, about 5 minutes. Remove from heat and stir in parsley.
- Cook's Note:
- I used this sauce over some chocolate pasta I had. Though I probably didn't add enough sugar to the water, so get a sweet pasta, it did give a nice contrast, which regular pasta wouldn't have.
Per Serving: 183 calories; 13 g fat; 15.4 g carbohydrates; 4.1 g protein; 34 mg cholesterol; 665 mg sodium. Full nutrition
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