- 1 tablespoon unsalted butter
- 3 tablespoons minced sweet onion
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 cup pumpkin puree
- 2 chipotle peppers in adobo sauce, chopped
- 1/3 cup low-fat milk
- 1 teaspoon ground sage
- 3/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 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.
03/01/2017
recipepes.com
Pumpkin Chipotle Pasta Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
