Pumpkin Cream Sauce
  • 1 pie pumpkin (in a pinch you could use a can of organic pumpkin. You will need to add more moisture of some sort to the sauce – either water, broth, or milk).
  • ⅓ cup butter for cooking in (if you are dairy free use ghee or lard – coconut oil will give it a very different flavor so be mindful of that if you decide to use that)
  • 1 small onion, coarsely chopped
  • 2 cloves of garlic, coarsely chopped
  • ½ cup organic white wine (I’m not picky on brands, but don’t use something you wouldn’t drink. The alcohol will cook off, but if you can’t have yeast/ferments like wine you can sub bone broth.)
  • 1 ½ cups whole raw milk or cream (If you are dairy free use coconut milk. Bone broth works well too.)
  • ¼ tsp organic chipotle powder (This is optional but I love the heat it gives. If you are AIP and can’t have peppers leave it out and it will still be good! If you want more heat add more!)
  • Sea salt & Pepper to taste
  1. Start by roasting your pumpkin. Cut the pumpkin in half, scoop out the seeds, smear with butter, and sprinkle sea salt/pepper. Roast flesh UP on a baking sheet in a 425 degree oven for 1 hour. Set aside to cool enough to scoop it out.
  2. While the pumpkin is cooling, braise your onion in the butter with a couple pinches of sea salt to bring out their juices and sweeten. Cook on medium for about 10 minutes – you are going for the butter to brown a bit and the onion to caramelize some.
  3. Add the garlic and cook for a couple minutes.
  4. Pour in the white wine to de-glaze the pan.
  5. Add the pumpkin, milk, and seasoning and bring to a simmer for a few minutes.
  6. Use an immersion blender or regular blender to puree the sauce completely. (Add more season if you need once you taste it).
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at https://www.deliciousobsessions.com/2014/11/pumpkin-cream-sauce/