PAPA ZA’S KITCHEN

A pumpkin cream sauce sounds a bit strange but the flavour is something special. Hints of cinnamon and nutmeg to make it festive. But rich creaminess to make it delicious. And a slight kick from the chile powder.

Roasted pumpkin and roasted garlic, what’s not to like. This pumpkin cream sauce would be great with pasta or especially awesome on a pizza. But of coarse we think everything is awesome on pizza!

Pumpkin Cream Sauce

"Make some great food with Papa Za and then turn it into a pizza!"

5 from 1 vote

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Course: Sauce

Cuisine: American

Keyword: Pumpkin Sauce

Total Time: 2 hours

Servings: cup

Calories: 464kcal

Cost: $2-3

Ingredients

1 cup Pumpkin flesh (cooked and mashed)
½ cup Heavy cream
1 head Garlic (roasted)
2 tbsp Butter
1 tsp Paprika
1 tsp Chile powder
1 tsp Salt
½ tsp Black pepper (ground)
½ tsp Cinnamon (ground)
¼ tsp Nutmeg (ground)

Instructions

Preheat oven to 400 degrees F.
Slice the top of the garlic off, add oil and salt. Salt the flesh side of one pumpkin quarter. Roast garlic and pumpkin quarter, uncovered, with the skin side up for 45 minutes, or until fork tender.
Remove pumpkin and garlic from the oven and let cool for 1 hour.
Remove skin from pumpkin and squeeze out the garlic, and chop.
In large pot, melt butter on medium heat, add pumpkin and mash until smooth. Add garlic, cream, paprika, chile powder, cinnamon, nutmeg, salt and pepper, mix well.
Cook on medium heat for 3-5 minutes, reduce heat to low and cook for 5-8 minutes, or until desired thickness.

Video

Nutrition

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Pumpkin Cream Sauce

PAPA ZA’S KITCHEN