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Creamy Pumpkin Sauce

Rated as 4.64 out of 5 Stars
0

"This sauce is great over pumpkin or cheese ravioli!"
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Ingredients

30 m servings 119
Original recipe yields 8 servings

Directions

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  1. Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
  2. Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

Nutrition Facts


Per Serving: 119 calories; 10 6.4 1.7 28 246 Full nutrition

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Reviews

Read all reviews 14
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! Used almond milk and no problem with the outcome. This will definitely be made again.

Most helpful critical review

Rather bland.

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Delicious! Used almond milk and no problem with the outcome. This will definitely be made again.

I intended to make exactly as written; however, at the last minute I discovered I was out of sage, so I used sage flavored sausage instead of using another meat. I may put a touch less salt nex...

this was outstanding! I did have to use coconut milk instead of cream to keep it lactose free but the seasonings were great! I will definitely make this again!

Pretty good. Had to add more salt for flavoring, but very good.

So delicious! Made mine vegan with coconut creamer and earth balance butter! I also added a pinch of brown sugar to sweeten the sauce.

Tasty and very easy to make. We like a thicker sauce, so I only used 1/2 cup of broth. I didn't have fresh sage or thyme, so I put in a tsp. of dried sage and a bit of dried thyme when I added t...

This is a good way to use up some of your pumpkin. I made my own pumpkin purée and upped the cinnamon to 1 tsp. I also sautéed some small pieces of chicken with a hint of garlic. My husband was...

This turned out marvelous! I saved it over spinach and cheese ravioli - it was heaven! I substituted the fresh sage and thyme for a teaspoon of poultry seasoning as a shortcut. I added a little ...

Rather bland.