Coconut Pumpkin And Ginger Pasta Sauce Recipe

Indulge in this vibrant and flavorful Coconut Pumpkin Ginger Pasta Sauce! This recipe, inspired by a Kambrook food processor instruction book, is surprisingly easy to make and delivers a creamy, subtly spiced sauce perfect for your favorite pasta. Get ready for a taste of autumn with every bite!

Prep Time 15 mins
Cook Time 30 mins
Calories 327.2 kcal
Protein 11g
Rating 4.0 (1 Reviews)
Coconut Pumpkin And Ginger Pasta Sauce 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Pumpkin And Ginger Pasta Sauce

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How to Make Coconut Pumpkin And Ginger Pasta Sauce

  1. Chop 1 medium onion and finely mince 2 tablespoons of fresh ginger.
  2. 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.
  3. Add 1 (15-ounce) can of pumpkin puree and stir for 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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