Ingredients for Coconut Pumpkin And Ginger Pasta Sauce
- Vegetable Oil
- 1 medium onion, chopped
- Fresh Ginger
- 1 (15-ounce) can pumpkin puree
- Chicken Stock
- 1 (13.5-ounce) can full-fat coconut milk
- Salt And Pepper
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How to Make Coconut Pumpkin And Ginger Pasta Sauce
- Chop 1 medium onion and finely mince 2 tablespoons of fresh ginger.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté the onion and ginger for 5-7 minutes, until softened but not browned.
- Add 1 (15-ounce) can of pumpkin puree and stir for 2 minutes.
- Pour in 1 cup of vegetable broth or water, ensuring the pumpkin is just covered. Bring to a simmer and cook for 10-15 minutes, or until the pumpkin is very tender.
- Stir in 1 (13.5-ounce) can of full-fat coconut milk and 1/2 cup of vegetable broth. Season with salt and pepper to taste.
- Carefully transfer the mixture to a blender (or use an immersion blender) and blend until completely smooth and creamy. If using a regular blender, vent the lid to release steam.
- Taste and adjust seasoning as needed. Serve immediately over your favorite pasta. Garnish with fresh ginger, toasted coconut flakes, or chopped cilantro for extra flair!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
102g
Carbs
7g