Creamy pumpkin sauce is a delicious way to enjoy the fresh taste of pumpkin and add an autumnal touch to your meals. Let creativity run wild and customize the recipe according to your preferences! Pumpkin sauce is not only delicious, but also rich in essential nutrients and a great way to take advantage of the autumn harvest.
Pumpkin sauce
Pumpkin is a very versatile vegetable. You can prepare it both as a stew, as a pumpkin soup or also conjure up a super delicious sauce from it. In combination with vegetables and pasta, the sauce is unsurpassed. Try my recipe buckwheat noodles with pumpkin sauce. Tastes simply fantastic.
Pumpkin sauce
Ingredients
- 600 g hokkaido pumpkin
- 50 g carrots
- 1 onion
- 1 garlic clove
- 1 pinch of lovage herb dried
- 1 pinch of turmeric
- salt and pepper to taste
- 250 ml water
Instructions
- Divide the pumpkin and remove the seeds.
- Then peel the pumpkin.
- Cut into cubes.
- Peel the onion and garlic clove and cut into small cubes.
- Peel and chop the carrot as well.
- Put everything in a pot with the spices and fill with water.
- Simmer for about 20 minutes.
- Then puree with a blender.
- Season the sauce to taste.
Tip
The pumpkin sauce can be wonderfully frozen in small portions. So you quickly have a sauce on hand. You can also eat it super to one of my potato products. This tastes me personally really very much. Potato and pumpkin is just a perfect combination.
Interesting to know
There are many varieties of squash, including Hokkaido, butternut, nutmeg squash, spaghetti squash, and many more, each with its own flavor and uses. Hokkaido squash, also known as red squash or Japanese pumpkin, is a popular variety prized in many cuisines around the world. The Hokkaido pumpkin can be cooked and pureed even with the peel.
